for Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto
For Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto is a soup that serves 8. For 46 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 65 calories, 1g of protein, and 5g of fat. It is brought to you by Healthy Green Kitchen. A couple people made this recipe, and 57 would say it hit the spot. It is perfect for Winter. A mixture of olive oil, endive, pine nuts, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 95%, this dish is awesome. Users who liked this recipe also liked Cranberry Pesto Chicken in Endive Cups, Endive En Jambon (Endive Round-up and Giveaway!), and Belgian Endive, Celery Root And Pear Salad With Hazelnut Vinaig.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
*2 stalks organic celery, cleaned and chopped
*1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, giblets removed, rinsed and patted dry
*coarse sea salt and freshly ground black pepper to taste
*1 head of California endive (I used red)
*1 handful of organic parsley
*1 pleasantly plump clove of garlic (or use 2 smaller cloves)
*1 tablespoon organic butter plus 1 tablespoon olive oil (or use 2 tablespoons olive oil)
*1-2 tablespoons of best quality olive oil
*1 large organic onion, peeled and chopped
*2-3 tablespoons of raw or toasted pine nuts
*pinch of sea salt
Equipment:
tongs
pot
bowl
knife
Cooking instruction summary:
To make the soup:Heat olive oil and butter in a large soup pot over medium-high heat. Pace chicken in the pot and, using tongs to move the chicken around, allow to sear for a minute or so on each side. Add a little water if necessary to prevent the chicken from burning/sticking to the bottom of the pot.2. Move the chicken to the side of the pot and add the chopped onion. Cook for several minutes,, again adding a little water to the pot to prevent the contents from burning or sticking to the pot.3. Add the rest of the vegetables (but not the endive: you'll add that toward the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, then reduce heat to a simmer. Cook for 40-50 minutes, or until chicken is cooked through (be careful when you slice into the chicken to test it...it will be very hot).4. Carefully remove the chicken and allow it to cool in a separate bowl. Add the chopped endive and the noodles to the soup pot and cook over medium-high heat for another 10 minutes, until the noodles are "al dente".5. If you are going to serve all of the soup right away, you’ll want to remove the cooled meat from the chicken bones, chop or shred it, and add it back into the soup (again, please make sure to handle the hot chicken carefully). If not serving all of the soup now (or if serving some of it chicken-free), you can store the chicken separately and make use of it however you like: I often use some to make chicken salad.6. Remove soup from heat and add sea salt and freshly ground pepper to taste.To make the pesto:1. Using a sharp knife, chop the endive and pesto together by hand until they're finely chopped and reduced quite a bit in volume. 2. Incorporate the other ingredients and chop them pretty fine, too. Transfer to a small bowl and stir in the olive oil and the salt. Taste and add more oil, if desired. Use as a garnish for the soup.
Step by step:
To make the soup
1. Heat olive oil and butter in a large soup pot over medium-high heat. Pace chicken in the pot and, using tongs to move the chicken around, allow to sear for a minute or so on each side.
2. Add a little water if necessary to prevent the chicken from burning/sticking to the bottom of the pot.
3. Move the chicken to the side of the pot and add the chopped onion. Cook for several minutes,, again adding a little water to the pot to prevent the contents from burning or sticking to the pot.
4. Add the rest of the vegetables (but not the endive: you'll add that toward the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, then reduce heat to a simmer. Cook for 40-50 minutes, or until chicken is cooked through (be careful when you slice into the chicken to test it...it will be very hot).
5. Carefully remove the chicken and allow it to cool in a separate bowl.
6. Add the chopped endive and the noodles to the soup pot and cook over medium-high heat for another 10 minutes, until the noodles are "al dente".
7. If you are going to serve all of the soup right away, you’ll want to remove the cooled meat from the chicken bones, chop or shred it, and add it back into the soup (again, please make sure to handle the hot chicken carefully). If not serving all of the soup now (or if serving some of it chicken-free), you can store the chicken separately and make use of it however you like: I often use some to make chicken salad.
Remove soup from heat and add sea salt and freshly ground pepper to taste.To make the pesto
1. Using a sharp knife, chop the endive and pesto together by hand until they're finely chopped and reduced quite a bit in volume.
2. Incorporate the other ingredients and chop them pretty fine, too.
3. Transfer to a small bowl and stir in the olive oil and the salt. Taste and add more oil, if desired. Use as a garnish for the soup.
Nutrition Information:
covered percent of daily need
