Chicken Beans And Greens Soup Recipes

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
• Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
• Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Steps:

• Defrost the beans in the microwave and drain.
• Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning.
• Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread.
• Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

Steps:

• Heat olive oil in large stockpot over medium heat; add carrots & squash and saute until slightly softened.
• Add garlic and saute 1-2 minutes until fragrant.
• Add rest of chopped raw veggies (except greens, and beans which come later, almost at the end)and cook 3-4 minutes until almost tender.
• Add chicken and cook 3 minutes, stirring often, until opaque.
• Pour in chicken stock and tomatoes, increase heat to high, cover and bring to a boil.
• Add pasta, reduce heat and simmer uncovered 10 minutes, stirring occasionally, until pasta is al dente.
• Stir in greens and simmmer uncovered, stirring periodically, 20 minutes until greens are tender. Add undrained beans, salt and pepper and simmer 5 minutes longer until heated through.
• Ladle into bowls and sprinkle with parmesan cheese, if desired. Very filling! I prep and prepare this through cooking the chicken, add tomatoes and stock, chill & complete it the next day, then adding the pasta.

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
• Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
• Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
• Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
• Ladle into bowls and grate lemon zest over top, if desired.

Steps:

• Rinse the chicken inside and out and put it in a 6 quart pot. Add water to cover the chicken up to 2 inches or so beneath the rim of the pot.
• Bring to a simmer and simmer until foam appears on top of the water. Skim off all the foam (scum) and discard it.
• Add the dried vegetable mix, the brown rice and the wild rice, the curry powder and the salt to the pot and simmer covered for 45 minutes to one hour or until the chicken is completely cooked.
• If you have the thin green beans that are longer than one-bite-size, use a sharp knife to cut them into bite-size lengths.
• Remove the chicken from the pot and add the still-frozen green beans.
• Simmer covered 10 to15 minutes more until green beans are just tender while you remove skin, bones and other unwanted bits from the chicken.
• Cut the chicken meat into chunky pieces and return it to the soup.
• For the low-fat version, chill the soup and skim the chicken fat off the top, then reheat. For maximum flavor, leave the fat in!

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.