Soup Season Chicken Soup
Make a big batch of soup early in fall and freeze half for when cold/flu season approaches
Ingredients
Directions
- 1
Chop all veggies. Add olive oil to a pot and add carrots and then celery cooking for a few minutes.
- 2
Then add onions and garlic and sauté for a few minutes
- 3
Add tomato pasta and seasonings (salt, pepper, red pepper flakes, dried parsley) and stir
- 4
Add 1/3 cup dry white wine and cook for a few minutes
- 5
Add chicken broth and bring to a boil.
- 6
Once at a boil add beans and shredded chicken reduce heat to simmer and cover for 20-25 minutes until all veggies are tender.
- 7
Remove some beans and blend and then add back to the soup to thicken it (about 1 cup).
- 8
Add chopped kale and cook until kale is wilted.
- 9
Remove from heat and serve
Notes
You can make this vegetarian by swapping out the chicken broth for vegetable broth and skipping the chicken!
