X-post: Elina's green chicken soup - OMG!!!
So I got ambitious this morning. I made a batch of Elina's green chicken soup. It took 2 pots. Her recipe says 1 big pot. And yes...you need a BIG pot. And another speed bump; I do not have a regular blender. I have the magic bullet. So I blended it in batches. The flavor is amazing!! I ommitted the carrots and added some white onion and jalapeno. I am going to freeze about 1/2 and eat the rest with the family tonight. I will probably make my hubby and kids some cornbread to go with it.
I highly recommend it. It is so good.
Thanks Elina!!!!
I highly recommend it. It is so good.
Thanks Elina!!!!
Elina is a veteran on these boards. Here is the recipe:
Green Chicken Soup
3 Large chicken boneless/skinless breasts with fat trimmed (31oz)
2 Large cans of fat free chicken broth, low sodium (49.5 oz per can)
1 Bunch of Broccolini chopped (8oz)
3 Baby Bok Choys chopped (9oz total)
4 Small zucchini chopped (10oz total)
4 Large celery stalks chopped (9oz total)
5 Medium garlic cloves chopped
½ Bunch green onions chopped (1oz)
3 Large Carrots chopped (11oz total)
1 TBSP Dill Weed chopped
½ Bunch fresh parsley chopped
6oz Frozen green peas
6oz Fresh green beans chopped
In a large pot, combine all ingredients, except the peas and green beans. Keep the chicken breasts whole (you'll shred them later). Boil for about 30 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit . . they'll cool faster).
Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended soup back into the large pot.
When the whole chicken breasts have cooled a bit, pull them apart by hand and shred them . They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Chop-up the green beans fairly small, and add into the pot along with the frozen peas. Cook for about 10 more minutes, add salt & pepper to taste and enjoy!
Green Chicken Soup
3 Large chicken boneless/skinless breasts with fat trimmed (31oz)
2 Large cans of fat free chicken broth, low sodium (49.5 oz per can)
1 Bunch of Broccolini chopped (8oz)
3 Baby Bok Choys chopped (9oz total)
4 Small zucchini chopped (10oz total)
4 Large celery stalks chopped (9oz total)
5 Medium garlic cloves chopped
½ Bunch green onions chopped (1oz)
3 Large Carrots chopped (11oz total)
1 TBSP Dill Weed chopped
½ Bunch fresh parsley chopped
6oz Frozen green peas
6oz Fresh green beans chopped
In a large pot, combine all ingredients, except the peas and green beans. Keep the chicken breasts whole (you'll shred them later). Boil for about 30 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit . . they'll cool faster).
Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended soup back into the large pot.
When the whole chicken breasts have cooled a bit, pull them apart by hand and shred them . They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Chop-up the green beans fairly small, and add into the pot along with the frozen peas. Cook for about 10 more minutes, add salt & pepper to taste and enjoy!
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