Monday, December 12, 2011

Chicken, Kale and Potato Soup

Hi my friends, man it has been a long time since we have chatted. Forgive me! I have just been so overwhelmed, between work and the holidays, I have been neglecting my cooking! Mind you, I have still been cooking, just not recipes worthy enough to share with you. This one, however, has changed my mind!

As with all my recipes, I found a base recipe and changed it to my liking. Dave helped me with this one and we just adored it! I hope you do as well!

4 teaspoons olive oil, divided
2 cups leeks, sliced
4 scallions, chopped
4 garlic cloves, minced
1 lbs mushrooms, sliced
1 cup corn, frozen or roasted
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 lbs 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 or homemade chicken stock (I used our homemade)
1 tablespoon all-purpose flour
1 1/2 cups water
4 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 lb)
3 cups loosely packed torn kale (about 5 ounces)
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. Add mushrooms and sauté for about 5 minutes, until the mushrooms have been sweated and cooked through. 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 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 and corn. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes.
I put in just a touch of Parmesan cheese in my bowl when I served this and the taste was heavenly!