Angel’s Soup2022-09-29T10:39:33-04:00

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    • The Quacker Factory
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      Post count: 307

      Angel’s Soup Recipe

      INGREDIENTS:

      • 2 tablespoons extra-virgin olive oil, plus more for drizzling
      • 1 small onion, minced (3/4 cup)
      • 1 tablespoon minced garlic (from 3 cloves)
      • 1 celery stalk, diced (1/2 cup)
      • Kosher salt and freshly ground pepper
      • 1/4 cup jasmine or other white rice, rinsed and drained
      • 4 cups low-sodium chicken broth
      • 2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a 1/2-inch dice (3 cups)
      • 2 1/2 cups packed torn hardy greens, such as Swiss-chard leaves or escarole
      • 1 1/2 cups shredded cooked chicken (mix of light and dark meat)
      • Grated Pecorino Romano and thinly sliced basil, for serving

      INTRUCTIONS

      • Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
      • Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.

      NOTES
      *For more vegetable variety, replace one cup of the squash with diced green beans or fennel.

      Enjoy 🙂

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