This SOUPomg.
First of all, sorry about going blog MIA last week. I always think, “I can totally travel and work!”
Uhhh, I cannot totally travel and work. Nope nope nope. I get too wrapped up in all the moments and all the people and (all the wine), and I forget all about this little website url internet blog thingy majiggy.
But! This soup should make up for it. Because I kind of want to slap it right in the face right now, it’s that good. You like slapping, right?
Never mind.
It’s seemple! You sear some chicken thighs. But they’re seasoned with garlic powder, onion powder and Italian seasoning, so you can go ahead and start weeping if you want.
And then it’s just regular ol’ awesome stuff: onions and carrots, garlic, chickpeas, sun-dried tomatoes, fire-roasted tomatoes and stock, and then some kale and lemon towards the end!
Wait, do you say towards or toward? Is towards a southern thing? Is my Arkansas showing?
I mean, come on. ^
The chicken gets shredded on a cutting board while the veggies sauté, and the kale gets a quick dunk at the end just to barely wilt and pop in color. And those sun-dried tomatoes paired with the fire-roasted tomatoes? Yes. No. Yo. Nes.
It’s just all so ridiculous.
We had this the other night after a ton of yard work early in the day, following by a late-afternoon thunderstorm, and it was slap-ya-mama magical.
(sorry, Mom.)
Crusty breaaaaad, y’all. Dunk it dunk it dunk it.
Crisp sauvignon blaaaaaanc, y’all. Sip (read: gulp) it, sip (read: pour) it, sip (read: bathe in) it.
You know.
Your life called. It’s soup night.
Save RecipeIngredients
- 1 1/2 pound chicken thighs, excess fat trimmed
- 1 Tbs. Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse salt
- 1/2 tsp freshly ground pepper
- 1 Tbs. extra-virgin olive oil
- 1 cup chopped red onion
- 2 medium carrots, chopped
- 3 garlic cloves, minced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped or sliced (in their oil)
- 1 (28 oz) can fire-roasted tomatoes
- 6 cups chicken stock
- 1 bunch kale, cut up
- 1 lemon, cut in half
- Parsley and parmesan for garnish
Instructions
- Place the Italian seasoning, garlic powder, onion powder, salt and pepper in a small bowl. Mix together with your fingers, then rub it all over the chicken thighs.
- Heat the oil in a large pot or dutch oven over medium high. Sear the chicken on one side for 5 minutes. Flip and sear another 5 minutes, then remove the chicken from the pan. Let rest for a bit, then shred into chunks.
- Back in the pot, add a little more oil if needed. Add the onions and carrots; sauté for about 5 minutes, until they start to soften. Add the garlic and sauté another 30 seconds, until fragrant. Season with another pinch of salt, then add the chickpeas, sun-dried tomatoes and fire-roasted tomatoes. Toss it together to coat. Now add the stock and the shredded chicken; bring to a boil, then reduce the heat to a medium low and let simmer anywhere from 30 minutes to an hour. Whatever you have time for!
- Add the kale and the juice from half the lemon. Season with another pinch of salt and give her a taste. Faint. Stand up. Ladle up.
- Garnish with fresh parsley and parmesan! GUH.
- Serves 4-6.
Can I come?
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