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Easy Chicken Soup with a Leafy Twist Recipe

Try Chicken Soup with Beet Greens to Stay Warm on Frosty Days

On cold days, there’s nothing better than a large, hot bowl of chicken soup to thaw your bones and steam your face. I have a great twist on chicken soup that helps you use left over chicken and the tops of beets. Instead of cranking open a lackluster can of chicken soup or spending hours cooking a pot of soup on the stove, just follow these easy steps to make a flavorful chicken soup that will leave you satisfied.

This is a easy and fast soup to make with chicken, beet greens and garbanzo beans. Photo by Christine Willmsen

This is an easy and fast soup to make with chicken, beet greens and garbanzo beans. Photo by Christine Willmsen

As a single person I often have leftover chicken from another meal that I want to use in another dish, and this soup makes use of all those extras in the kitchen. The twist in this soup is adding beet leaves. And when I pulled some of my beets out of the garden recently, I knew I wanted to some how create a recipe that used those colorful green and red tops.

Many people buy their beets, cut off the tops, and roast the red jewels in the oven. But don’t dump the leafy tops in the compost.  They contain valuable nutrients and are perfect for this chicken soup. If you don’t have beet tops, you can use rainbow chard or spinach as a substitute. This soup will make enough for dinner and then lunch the next day. With chicken and garbanzo beans this is a protein-packed soup that’s filling despite it not having noodles or dumplings.

Hot In The Kitchen: Chicken Soup with a Leafy Twist

Don't throw away the tops of beets. I use been greens from my garden to add flavor to soups. Photo by Christine Willmsen

Don’t throw away the tops of beets. I use beet greens from my garden to add flavor to soups. Photo by Christine Willmsen

Ingredients:

1 chicken breast cut in large chunks or ¼ of chicken that’s leftover

½ onion chopped

2 cans vegetable or chicken stock

1 tomato chopped

1 can garbanzo beans

2 cups beet greens, thickly sliced, without the thick stems

3 tablespoons of minced cilantro

1 teaspoon of both salt and pepper

Optional: slices of avocado, lime slice and hot sauce

Cook chicken and onion in saucepan with stock, salt and pepper on medium low heat until tender or falling off the bones, about 30 minutes.  Then add tomato, garbanzo beans and beet greens to soup and cook on low for another 8-10 minutes. Top the soup with cilantro, sprinkles of sea salt and slices of avocado. If available squeeze a slice of lime on top to give the soup a bright flavor. If you like a little heat, feel free to add a couple drops of hot sauce.

For other great chicken soups recipes see Foodista’s recent story.

Cheers

Christine

About The Solo Cook

An award-winning journalist with a passion for food. A writer and speaker who hopes to inspire everyone to take adventures with food. If I'm not cooking, I'm not happy. I started this blog to inspire single people out there to cook and experience food.

4 responses »

  1. Pingback: Two Beet Salad Recipes that are Quick and Healthy « The Solo Cook

  2. I love this stuff. Were you able to get a calorie count per serving on your recipe?

    Reply

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