This would be my take on the proverbial "chicken soup for the soul". I trust it to treat everything from a sour mood to a burgeoning cold. My doctor gave me a pamphlet on natural cold remedies once and I remember there is statistical evidence that eating soups with chicken decrease the number of sick days. There was also some evidence that vitamin C and garlic helps as well. So I decided to throw all those ingredients together and add some kale because, why not.
Citrus Chicken, Kale & White Bean Soup
1 navel orange
1 lemon
3 giant garlic cloves
1/4 olive oil, plus 1 T.
1 lb chicken breast
2 large celery stalks
2 medium carrots
1/2 small white onion
1 dozen tuscan kale leaves
1 can white beans (16 oz)
1 pint chicken stock
Wash all produce, even the citrus. Roll out the citrus to make them easier to juice. Place the chicken breast in a medium to large bowl. Add 1/4 cup olive oil, then zest and juice both the orange and lemon (catch the lemon seeds), and grate 2 garlic cloves using the microplane as well. Mix well, cover and set aside in the refrigerator for 15-20 minutes.
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| Lemon and orange juice not added yet. This will be a juicy marinade! |
Pre-heat oven to 375 F. When the marinading time is over, cook the chicken for 25 minutes in a high-walled pan in the entire marinade. I used a brownie pan. Flip breasts half-way through.
While the chicken is cooking prepare the vegetables by peeling and roughly chopping carrots, chopping celery, and dicing onions. I sometimes have trouble chopping carrots and celery to an appropriate size, this time I thought to myself "macaroni-width". I think that helped a lot. Remove most of the stems of the kale (see first photo) and chop to 1 inch width pieces.
Note: the below times are approximate.
In a medium stock pot, add 1 table spoon olive oil and set heat to medium. Sautee onions and the remaining garlic clove (grated) for about 3 minutes. Add celery and carrots and cook another 3 minutes, stirring occasionally. Add beans and cook for 5 minutes. Add chicken stock, then refill the container with water and add that too. Slowly bring stock to a simmer over the course of 10 minutes.
While the stock is coming up to a simmer the chicken should finish and give you enough time to roughly shred or chop it into bite-sized pieces.
Add the chicken breast to the stock and bring it back to a simmer. Finally, add the kale and cook for 3 minutes.
Voila!
Wrote by
Rachel Quimby
