Double Chicken with Power Greens Soup
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Ingredients
- 1 tablespoon olive oil
- 1 lb chicken sausage (fully or partially cooked), sliced into 1/2” rounds
- 1 lb (2-3) large boneless, skinless chicken breasts, cooked and roughly shredded
- 3/4 cup yellow onion, chopped small
- 3 carrots, diced
- 1 tablespoon garlic, minced
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup ground pecorino cheese
- 4 cups chicken stock, low sodium – divided
- 1/2 cup marinara (or tomato) sauce (or 2 plum tomatoes chopped)
- 4 cups loosely packed rinsed kale, roughly chopped
- 4 cups cooked ditalini pasta, 1 cup pasta water reserved
Instructions
- Heat a large heavy bottomed saucepan over medium heat.
- Add in the oil.
- Once the oil shimmers add in the sausage.
- Cook 5-6 minutes on one side, flip and continue cooking an additional 5 minutes or until the sausage browns.
- Remove the sausage from the pot and set aside.
- To the pot with the oil add in the onion and carrots cooking for 7 minutes or until the onions are starting to turn translucent and soft.
- Add in the garlic and cook for 1 minute stirring.
- Add in 1/2 cup of the stock, 1 teaspoon salt and pepper stirring.
- Bring to a steady boil and cook for about 10 minutes or until the carrots are fork tender.
- Add in the chicken, sausage, 1 cup of the pasta water, the rest of the stock, oregano, paprika and marinara sauce giving it a gentle stir.
- Reduce the heat to medium low and simmer 15 minutes.
- In batches add in the kale and simmer 15-20 minutes more or until the kale has softened.
- Add in the cooked pasta and heat for 1-2 minutes or until the pasta is warmed through.
- Remove from the heat and add in the cheese.
- Taste for seasoning.