A savory broth filled with healthy rainbow chard, rainbow carrots, and roasted chicken. Infused with red chili powder for a sweet smokey element.
Serve with toasted fennel seeded bread and chive butter for a delicious healthful lunch or dinner.
Can easily be made Vegan, by replacing chicken with tempeh, or tofu.
Nutritional yeast for the Parmigiano. Vegetable stock for chicken stock.
Prep Time: 20 minutes
Cook Time: 25 minutes
2 chicken breasts, or cooked rotisserie chicken, shredded
8 cups chicken stock, homemade or Pacific Organic Boxed
2 bunches rainbow chard, medium chop, including the stems. Remove the ends.
1 bunch rainbow carrots, medium chop
1 large shallot, minced
4 cloves garlic, minced
1 tbsp. fresh ginger, grated
1-2 tsp. sea salt, to taste
1 lemon, zested and juiced, to taste
1/2 - 1 tsp, red chili powder
1/2 cup fresh parsley, chopped
1tbsp. fresh thyme, minced.
4 thyme sprigs, for cooking chicken breasts.
1 tsp. dijon mustard
3 tbsp. extra virgin olive oil
1 cup parmigiano reggiano, grated
Method : Chicken Breast
Preheat the oven to 375.
Drizzle 2 room temperature large breasts with 2 tbsp.olive oil. Sprinkle generously with salt. Dust each breast with the red chili powder to coat. Place on a sheet pan with the four thyme leaves on top of the chicken. Roast breasts for 25 minutes, 20 minutes if smaller. Remember, they will cook further when simmering soup.
Let rest before shredding the chicken for the soup. Set aside.
Chicken Breasts can be made ahead to save time.
Place a medium- large pot over medium heat. Add 1 tbsp. olive oil. Add the shallots. Cook for 2 minutes. Add garlic and ginger, cook for another 2 minutes.
Add minced thyme, dijon mustard, and a pinch of salt. Add the stock, and carrots. Simmer for 10 minutes. Taste for seasoning. Adjust. Add the chopped stems and chard to the soup. Add lemon juice, and zest. Add the shredded chicken. The soup will turn a rustic red from the red chili powder, in addition to adding a sweet, smokey flavor. Simmer for another 10 minutes. Off the heat, add the grated Parmigiano,and chopped parsley.
Serve in warm soup bowls. Drizzle some extra virgin olive oil over the soup.
Add extra Parmigiano,and a squeeze of lemon if desired.