I have a delicious recipe for you all today! This is officially my new favorite soup. So, so delicious. And so easy to make!
Soups, in general, are forgiving. They are adaptable creatures... a perfect go-to when we are, perhaps, feeling not so adaptable.
Most soups start with some sort of sauté... even if it's just a bit of chopped onion and herbs.....before any liquids are added. This starter base, is what gets the flavor of the soup started, so it's an important (yet easy) step. As long as you give some thought to this..... most anything can be dropped into the pot. This particular night was a I-don't-want-to-think-about-cooking night, I followed my rote method with this soup... sautéing up some onion and garlic in a bit of olive oil, adding the cut up chicken the chicken stock and the herbs. Yum! When Wee Bear walked through the door, he came right into the kitchen to see what was for dinner! Everything was available in my fridge and pantry... which is one reason this is a great, quick, no-thought-necessary, go-to. This soup is amazing, and even better the second day!
Rosemary Chicken Chowder with cannelini Beans
For the Soup:
1 tablespoon olive oil
1 tablespoon butter
1 yellow onion, diced
3 cloves garlic, minced
1 lb. chicken breast, cut into bite size chunks
4 cups chicken or vegetable broth
2 large sprigs of rosemary
1 bay leaf
12 ounces unpeeled red potatoes, cut into bite size cubes
1/3 cup unbleached all-purpose flour
2 cups 2% milk or any milk you have on hand
1/3 cup cream cheese
1 can Cannellini Beans, drained and rinsed
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 - 3 ounces of chopped kale
In a large dutch oven, heat the olive oil and butter. Add the onion and saute for 5-7 minutes, or until tender and golden. Add the garlic and saute for an additional minute. Now, add the chicken and cook with the onion and garlic until cooked through and golden on the outside.
Meanwhile, whisk the flour into about 1/4 cup of the milk, adding the remainder of the milk until you have a smooth roux. After the broth has simmered, stir in the milk mixture along with the cream cheese and cannellini beans. Turn heat up to medium until it reaches a slow boil again. Then, turn the heat back down to low to maintain a simmer. Add a dash of nutmeg and season to taste with salt and pepper. Simmer until the potatoes are tender.
Benefits of Kale~Just before serving, stir in the kale and cook until tender and wilted, about 3 - 5 minutes over low. Remove the bay leaf and rosemary. Serve topped with croutons, crumbled bacon or cheddar cheese.
Move over Popeye and make room for the "queen of greens," kale. Gaining in popularity, kale is an amazing vegetable being recognized for its exceptional nutrient richness, health benefits, and delicious flavor.
Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
I like to serve this hearty chowder with crostini and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken appeal even to children and picky eaters. Try this at your game day party instead of the usual chili, trust me your friends and family will be singing your praises!
We are in Roma having a great time! Here are a few pic's before we move on to our next destination.