Happy New Year! While we all know I have a sweet tooth, sometimes I just crave vegetables. This soup features a plethora of vegetables and since it’s made with chicken broth, it is not as heavy as other tomato based vegetable soups. It’s the perfect way to start off the New Year and detox after a month (or more) of indulging in holiday treats.
Ingredients (it may seem like a lot but it’s easy to prep and worth the final product)
Rotisserie Chicken, shredded into bite size pieces
2 Tablespoons Olive Oil
1 whole Onion, Chopped
2 cloves Garlic, Chopped
3 whole Carrots, Cut Into Bite Size Pieces
3 stalks Celery, Chopped
½ whole Red Pepper, Cut Into Small Pieces
1 teaspoon Kosher Salt
1 Tablespoon Italian Seasoning
2 quarts Chicken Broth
1 cup Water
3 Tablespoons Fresh Parsley, Chopped
5 sprigs Fresh Thyme
1 pint Sliced Mushrooms
½ cups Blanched Green Beans, Cut Into 1 1/2″ Pieces
1 whole Lemon, Juiced
Red Pepper Flakes, to taste
Salt And Pepper, to taste
8 ounces, weight Fresh Spinach, Chopped
Parmesan Cheese For Garnish
Heat 2 tablespoons of oil in a heavy soup pot and add garlic and onion. Cook over medium heat until the onions start to soften, about 4 minutes. Add carrots, celery, peppers and 1 teaspoon of kosher salt. Stir occasionally and cook for 3 minutes. Add the Italian seasoning to the vegetables.
Add 2 quarts chicken broth and 1 cup water. Stir. Add fresh parsley and thyme. Bring to a boil, reduce heat, cover the pot and simmer for 20 minutes.
While the soup is simmering, saute the mushrooms (in a skillet over medium heat until the liquid cooks out) and blanch the green beans (in a pot of boiling water for about 60 seconds, or until bright green).
Cut the chicken into bite size pieces and add it into the soup mixture. Add the green beans and mushrooms to the soup. Stir. Squeeze 1/2 of a lemon lemon (juice only, make sure you remove any seeds) into soup. Season with red pepper flakes, salt and pepper to taste. Simmer over medium heat for 15 minutes.
Garnish with Parmesan and eat up!