Skip to content
Menu
Golden Chicken Soup
Main

Golden Chicken Soup

55 minServes 4Nutri-Score A€€
from @glowingwithgracee9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, trimmed)Meat570 g
  • olive oilPantry30 ml
  • yellow onion (diced)Produce1 piece
  • carrots (sliced)Produce3 pieces
  • celery stalks (sliced)Produce3 pieces
  • garlic (minced)Produce4 pieces
  • fresh ginger (grated)Produce15 g
  • fresh turmeric (grated)Produce10 g
  • cumin (ground)Spices2 g
  • paprika (ground)Spices2 g
  • Italian seasoningSpices4 g
  • chicken brothPantry1.4 litres
  • white beans (canned, drained)Pantry240 g
  • kale (chopped, stems removed)Produce100 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

320kcal

Carbs
16 g
Proteins
30 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Tongs

step by step

Method

  1. Sear the chicken

    • Heat the olive oil in a large pot over medium-high heat.
    • Season the chicken thighs with salt, pepper and paprika.
    • Sear for 4–5 minutes per side until golden and cooked through, then remove and set aside.
    Step 1

  2. Build the aromatic base

    • In the same pot, add the onion, garlic, turmeric, ginger and seasonings.
    • Cook for about 1 minute until fragrant.
    Step 2

  3. Add the vegetables and beans

    • Add the carrots and celery and cook for 3 minutes.
    • Stir in the white beans.
    Step 3

  4. Simmer the soup

    • Pour in the chicken broth and bring to a boil.
    • Lower the heat to medium, cover with a lid and simmer until the carrots and celery are softened.
    Step 4

  5. Shred the chicken

    • Shred the cooked chicken thighs with two forks.
    • Add the shredded chicken back to the pot.
    Step 5

  6. Wilt the greens and serve

    • Turn off the heat and stir in the kale until wilted.
    • Taste and adjust the seasoning, then serve.
    Step 6
Get Mezze