Chicken Soup With Garlic, Potatoes And Greens

Name: Chicken Soup With Garlic, Potatoes And Greens
Total time: 30 min
Yield: 8 servings
Ingredients: 1 ounce slab bacon, diced; 1 large onion, diced; 4 large cloves garlic, sliced thin; 1 1/2 pounds boiling potatoes, peeled and sliced 1/2 inch thick; 2 quarts chicken stock; Salt and freshly ground black pepper; 5 cups, packed, finely shredded kale or Swiss chard; 2 cups cooked chicken, pulled into chunks by hand; Freshly grated Parmesan cheese

By Florence Fabricant

Total Time: 30 minutes
Rating: 4(69)
Comments: Read comments

Featured in: FOOD; Thick Steaming Soups for Wintertime

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

1ounce slab bacon, diced
1large onion, diced
4large cloves garlic, sliced thin
1½pounds boiling potatoes, peeled and sliced ½ inch thick
2quarts chicken stock
Salt and freshly ground black pepper
5cups, packed, finely shredded kale or Swiss chard
2cups cooked chicken, pulled into chunks by hand
Freshly grated Parmesan cheese

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
Step 2
Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
Step 3
Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
Step 4
Serve the soup with grated Parmesan cheese on the side.

Ratings

4 out of 5

69 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

kate7 years ago

Excellent! Used bagged 'power greens' sliced thinly and rotisserie chicken so it went together quickly.

LeslieJ5 years ago

Delicious, a quick and easy sick-day soup. I added a few shakes of tumeric and coriander and topped with a generous squeeze of lemon instead of the Parmesan.

SP3 months ago

This is a good base recipe and is very customizable. I had almost everything on hand as well. I made this as written, but I added white wine and a little cream to the broth, and some red pepper flakes. I also used bacon grease I already had instead of cooking slab bacon. This was reminding me of the tuscan kale and sausage soup from olive garden, especially after I added cream. Will make again!

bnom3 years ago

Surprisingly rich. Instead of finishing with parmesan I think it needed s little acid to balance it. A dash of cider vinegar and/or a vinegary hot sauce.

Bj5 years ago

I didn’t have bacon, so to add a richness to the soup I added a Parmesan rind to the broth. We used our chard from the garden so much more than five cups, which worked fine. We loved this soup and will cook it again!

Private comments are only visible to you.