Tuesday, February 17, 2009

Green Chicken Soup


I know this may not sound like the most appetizing dish, but I promise it is! I had a few chicken carcasses leftover in freezer from all the roast chicken that I made. So I decided to make a really nice chicken stock. Thank God I did! My fiance' came home today very under the weather! I made a soup with that my mother used to call,"Green Borscht". There's tons of greens in there to give you the nutrients that you need when you are sick. My fiance and I both ate a huge bowl of it since it was so low fat I did not have to feel guilty at all! I strained the chicken stock of all the fat and ended up with a very lean stock.


Green Chicken Soup

1/2 a Pound of Chicken Tenders
5 Cups Chicken Stock (this would be one of the only soups I recommend using homemade)
1 Bunch Dill, Chopped
1 Bunch Parsley, Chopped
1 Leek, Chopped (Do not use the tough green parts)
1 Bunch Scallions, Chopped
1/2 an Onion, Chopped
1 Bunch Kale or Spinach, Chopped
1 Tbsp of Lemon Juice
Salt and Pepper to Taste


1. Take all veggies and put in a collander and wash thouroughly, they all have a TON of dirt on them.
2. Heat chicken stock and bring to a nice slow simmer. Add chicken tenders and all veggies.
3. Let everything simmer nice and slow for 30 minutes. Remove chicken tenders once they are finished cooking.
4. Shred chicken tenders with a fork and add back into the soup.
5. Add lemon juice and serve!

*This is very tasty and you can put any greens you want into it. In Russia, sorrell leaves were plentiful and cheap and we added them to this soup. Here, they are hard to come by and very pricey, so use any greens you want and just add a bit of lemon juice for the tanginess!

4 comments:

Maria said...

I love green foods!! Looks like a great soup!

avesta said...

There's nothing better than a good chicken soup and yours is filled with tons of herbs....can't wait to try this soup...it looks perfect!

Elra said...

Oh Kale and dill in chicken soup, I like the simplicity of this soup.
Cheers,
Elra

Cheri Sicard said...

I love adding kale or Swiss chard to soups like this -- both for the flavor and nutritional boost.