Monday, February 4, 2013
Chicken, Kale and Chickpea Soup
2 chicken breasts
2 qts water
2 1/2 T better than bullion (chicken)
1c onion, chopped
4 cloves garlic
2 bay leaves
2T fresh rosemary, chopped
4c chopped kale
2c carrots, sliced
1/2 t pepper
2 hot links
~soak the garbanzo beans overnight.
~drain and rinse beans.
~place chicken breasts in dutch oven and cover w/ water.
~cook through, and then remove from the water/broth. let cool
~when the chicken is cool, remove and discard the skin and bones. chop the meat.
~skim the chicken broth and add the beans to the pot.
~cook on med heat 3 hrs (or until soft), adding more water if needed.
~add the bullion, onions, garlic, bay, rosemary, carrots, s/p.
~simmer 1 hour.
~add the chicken and the kale, simmer 30 minutes more.
~to serve: top each bowl with 1-2 rosemary croutons
1/2 loaf of day old sourdough bread
1/4c olive oil
2 cloves garlic, minced
1T fresh rosemary, chopped
~toss the oil, garlic and rosemary in a large bowl.
~slice the bread into thin rounds.
~add to the bowl and toss with your hands, coating the bread evenly.
~lay on out a cookie sheet, in a single layer.
~bake 15-20" at 350, or until crisp and golden.
recipe (adapted) from Feasting at Home