Here we are, my first post on a re-made & re-photographed recipe! I honestly feel like it has been maybe a week since I last posted... well the dates don't lie and it has been a month! A testament to how crazy and non-stop life has been recently. This is one of my favorite soups/stews that I honestly don't make enough of during the colder months, so I figured I would whip it up one more time before we are in full-blown spring and summer. It's also been helpful with how insanely busy Wes and I have been to have at least two lunches and two dinners taken care of for the week! Cleanup is also minimal, which is always a bonus. With all of the basil and baby spinach, it really does feel like a fresh yet hearty meal, perfect for transitioning into spring!
| Ingredients: 4 Boneless skinless chicken breasts 1 cup chicken stock 2 large parsnips, diced 2 large carrots, diced 2 celery stalks, diced 1 yellow onion, chopped 4 cloves garlic, minced 2 handfuls baby spinach 2 28 oz & 1 14 oz cans whole tomatoes & juice 1/2 teaspoon crushed red pepper flakes 1/2 cup roughly chopped basil 1 tablespoon salt 1 teaspoon pepper Extra virgin olive oil | In a large heavy bottomed pot, heat 3 tablespoons of the olive oil over medium high heat. Add the chicken breasts and 1/2 cup chicken stock, cover, and let simmer for 15 minutes. Only remove the lid once halfway through to flip the chicken. Once the 15 minutes is up, move the chicken to a plate and let cool before shredding! Shred with two forks and set aside. In a separate large stockpot over medium heat, heat two tablespoons of olive oil, and add the onion, parsnip, carrot, and celery. Sauté for 7-8 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic, and sauce for an additional minute or two until the garlic is fragrant. Add in the tomatoes, red pepper flakes, salt & pepper, shredded chicken, and remaining 1/2 cup of chicken stock, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce the heat to low and simmer covered for 15 minutes. Add in the spinach, and roughly chopped basil, and stir to combine. Let cool for about 5 minutes, allowing the spinach to wilt, and serve! Taste for seasoning, and add additional salt & pepper as needed. Top with more basil and freshly shaved parmesan cheese. Enjoy! |
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