Chicken and Greens Soup

Simpe, Seasonal, Scrumptious
Recipe:	Chicken and Greens Soup
Yield:	7+					Date:	1/28/12
	Portion Size:	1 cup			Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
1	cup	Roasted Chicken, removed from carcas
4	teasp	Olive Oil, divided		1. Combine chicken, 2 teaspoons oil and herb mix in a
2	teasp	Organic Savory Herb Mix		medium sauce pan over medium heat.
3/4	cup	Full-bodied Dry White Wine		2. Add wine and bring just to a simmer. Remove from
				heat & set aside.
2	small	* Leeks, trimmed & washed (4oz)		3. In a large stockpot, use remaining 2 teaspoons oil over
				medium heat to soften leeks.
1/2	pound	* Braising Mix		4. Add braising mix and 1/2 cup chicken stock to the
3	cups	Chicken Broth, divided		stockpot, cover and steam the braising mix till brightly
				colored (about 3 minutes)
3/4	pound	* Red Potatoes, baked		5. In VitaMix, blend remaining 2 1/2 cups chicken broth
1/4	teasp	Peppercorns, freshly ground		with mixture from stockpot, adding the red potatoes (cut
2	teasp	Salt		the red potatoes up a bit if they are too large to go direct-
				ly into the mixer)
				6. Once smooth and gorgeously green, return soup to
				stockpot, add  chicken and wine mix, the salt, and the
				pepper.
				7. Heat through over medium-low heat. Serve.
My roommate is on a special diet where she's not allowed to eat any dark meat. She had
bought a roasted chicken at Whole Foods (boo!), only ate the breasts and gave the rest
to me. I got off about a cup of meat and used the rest of the carcas to make a fast
chicken stock. The soup was so very tasty; I was impressed especially since I had no idea
what to do with the leftover chicken or what to have for dinner. I was going to have the
red potatoes on the side but put them in the soup at the last minute to give a little more
texture to the soup - it was a good call, the extra layer of taste was amazing!