Chicken soup with a twist

This is something I made this week that turned out really good, so I thought I’d share. I was craving some soup and this really hit the spot. I used leeks because I had them, but you could just as easily use an onion instead.

Chicken, corn, chard, and potato soup

  • 1 large chicken breast, cut into small pieces
  • 2 leeks sliced thin or 1 yellow onion chopped
  • 2 medium russet potatoes, peeled and chopped
  • 1 cup frozen corn
  • 3 cloves garlic minced
  • 1 bunch swiss chard, stems removed and roughly chopped
  • 4-5 cups chicken stock
  • 1/4 cup heavy cream
  • 1 -2 T olive oil or bacon grease (I use grease when I can)
  • 1 1/2 tsp. cumin
  • 2 tsp. chili powder
  • salt and pepper to taste

Saute the chicken in 1 T oil until it is no longer pink and just beginning to brown, remove from pot. Add another T oil and the leeks or onion, cook on medium low heat for 10 minutes. Add the potatoes, corn, and garlic, cooking for a few minutes. Add the chicken stock and bring to a simmer for 25 minutes. Add the chard and simmer for another 15 minutes. Remove from heat and stir in the cream, and serve.

I had a bowl and a half for dinner with a buttered ciabatta roll for dipping and it was so satisfying!! This soup would be so pretty with red bell pepper added too 🙂

/home/wpcom/public_html/wp-content/blogs.dir/404/29380722/files/2015/01/img_0015.jpgWe were also playing a pretty good game of Killer Bunnies with dinner too 😆

 

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