Monday, January 19, 2009

Sunday Soup

I tend to be skeptical when I see a tasty sounding soup recipe. The thing is that I do really enjoy soup, but I'm always concerned that it will leave me unsatisfied and wanting a 'real' meal. Especially at dinner time, when I tend to be quite hungry most days :) I've started to learn what types of soup will leave me feeling well fed, and I've determined that potatoes, protein (chicken or pork usually), and some kind of greens are the key to a soup I'll enjoy. This soup, Dijon Chicken Stew with Potatoes and Kale, was both delicious and warming on a freezing Chicago night.



Dijon Chicken Stew with Potatoes and Kale

from Cooking Light, January 2006

Ingredients
4 teaspoons olive oil, divided
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale (about 5 ounces)
Crushed red pepper (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.

Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.

Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.

3 comments:

Joelen said...

This looks great! My husband loves kale and I'm always looking out for recipes to use it in. This soup recipe sounds delicious!

elly said...

This looks great. I really love kale. I agree, a soup definitely needs a protein and either a potato or a pasta to be a dinner soup!

Nicole said...

Sounds good. I wouldn't have thought of using dijon in soup I don't think. I am so in the mood to cook right now but my pantry is bare and the kids are not up to a trip to the market... ;-( Maybe later.