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:

Quickview
271k Calories
19g Protein
19g Total Fat
4g Carbs
14% Health Score
Limit These
Calories
271k
14%

Fat
19g
30%

  Saturated Fat
4g
30%

Carbohydrates
4g
1%

  Sugar
1g
1%

Cholesterol
71mg
24%

Sodium
286mg
12%

Get Enough Of These
Protein
19g
38%

Vitamin K
146µg
139%

Vitamin B3
6mg
34%

Vitamin A
1440IU
29%

Manganese
0.52mg
26%

Folate
94µg
24%

Selenium
14µg
20%

Vitamin B6
0.38mg
19%

Phosphorus
178mg
18%

Vitamin B5
1mg
14%

Zinc
1mg
13%

Potassium
429mg
12%

Vitamin B2
0.17mg
10%

Fiber
2g
9%

Vitamin C
7mg
9%

Magnesium
37mg
9%

Iron
1mg
9%

Vitamin E
1mg
9%

Vitamin B1
0.12mg
8%

Copper
0.15mg
7%

Calcium
49mg
5%

Vitamin B12
0.3µg
5%

Vitamin D
0.19µg
1%

covered percent of daily need
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Food Trivia

The first soup was made from hippopotamus and dates back to 6000 B.C.

Food Joke

Another version of The Good Wife Guide This article (believe it or not) is an actual extract from a Home Economics textbook printed in the early 1960’s. It is absolutely true and it was written in a serious manner – it was not written as a joke. So you women out there, please don’t blame me. In fact I for one am glad things have changed in the 21st century as much as they have! Challenge. If anyone wants to prepare, “The Good Husband Guide” as you think it might have been written in the 1960’s, then send it to me. Have dinner ready. Plan ahead even the night before, to have a delicious meal ready on time for his return from work. This is a way of letting him know that you have been thinking about him and are concerned about his needs. Prepare yourself. Take 15minutes to rest so you will be refreshed when he arrives. Touch up your make-up, put a ribbon in your hair and be fresh looking. He has just been with a lot of work weary people. Be a little gay and a little more interesting for him. His boring day may need a lift and one of your duties is to provide it. Clear away the clutter. Make one last trip through the main part of the house just before your husband arrives. Gather up schoolbooks, toys, papers etc and then run a dust cloth over the tables. During the colder months of the year you should prepare and light a fire for him to unwind by. After all, catering for his comfort will provide you immense personal satisfaction. Make the evening his. Never complain if he goes out to dinner or other places of entertainment without you. Instead, try to understand his world of strain and pressure and his very real need to be at home and relax. Try to make sure your home is a place of peace, order and tranquillity. Don’t complain if he’s late home for dinner or even stays out all night. Count this as minor compared to what he might have gone through that day. Make him comfortable. Have him lean back in a comfortable chair. Have a cool or warm drink ready for him. Arrange the pillow and offer to take off his shoes. Speak in a low, soothing and pleasant voice. Remember, he is the master of the house and as such will always exercise his will with fairness and truthfulness. Once he has had a chance to have his evening meal, clear the dishes and wash up promptly. If your husband should offer to help decline his offers – he may feel obliged to repeat this offer and after a long working day he does not need the extra work. Encourage your husband to pursue his hobbies and interests and be supportive without seeming to encroach. If you have any little hobbies try not to bore him speaking of these, as women’s interests are often rather trivial compared to men’s. at the end of the evening tidy the home ready for the morning and again think ahead to his breakfast needs. Once you have both retired to the bedroom prepare yourself for bed as promptly as possible. Your tired husband does not want to queue for the bathroom, as he would have to do for his train. However, try to remember to look your best when going to bed. Try to achieve a look that is welcoming without being obvious. If you need to apply face cream or hair rollers wait until he is asleep as this can be shocking to a man last thing at night.

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