CHICKEN KIELBASA SOUP DUNN RIGHT

CHICKEN KIELBASA SOUP DUNN RIGHT image

Yield 8-10 Bowls

Number Of Ingredients 36

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Ingredients

Chicken Stock
2 Large bone in chicken breasts
2 stalks celery cut into 3" pieces
1/2 red onion sliced
2 garlic cloves sliced
3 whole bay leaves (california)
3/4 tsp. salt
1/2 tsp. pepper
3 sprigs of fresh thyme leaves removed from stem
8 leaves of fresh rosemary
6-8 Cups of Water (enough to cover chicken)
Soup
1 T Extra Virgin olive oil
2-3 slices of fresh ginger chopped
3-4 garlic cloves pressed or chopped
2 large carrots, peeled and diced
1 sweet onion, peeled and chopped
2 stalks celery chopped
1 zucchini cut into 1/2" cubes
6-7 sprigs thyme, leaves stripped from stem
1 1/2 C strained homemade chicken broth
2 C organic low sodium vegetable broth
4 C organic low sodium chicken broth
1 3/4 tsp. ground coriander (or more to taste)
1/8- 1/4 tsp. ground cumin
1/8 tsp. ground cayenne pepper or to taste (less for less spicy, more for extra spice)
1/8 tsp. crushed red pepper or to taste (less for less spicy)
8-10 pods of Cardamon (crack pod and reveal insides crush slightly before putting in)
3 California bay leaves
5-6 Fresh Rosemary Leaves
salt and pepper to taste
1/4-1/3 C light cream
1 1/2 T fresh lemon juice
1/3 lb. (7" piece) fresh kielbasa cut into 1/2" cubes
Handful fresh flat leaf parsley chopped
Freshly grated Parmigiano cheese

Steps:

Bring chicken stock ingredients to a boil in medium-large stock pot. Cook chicken until mostly cooked, approximately 15 minutes. While chicken is cooking chop vegetables and prepare other ingredients. Remove chicken to plate and let cool for 2-3 minutes. Reduce heat of chicken stock and continue simmering on medium low. Cut chicken into small shredded pieces. Chicken will not be completely cooked, it should still be raw and pink in the middle. Do not throw away bones, return bones to chicken stock pot. Heat 1 T of olive oil in large stock pot over medium high heat. Add garlic and ginger and cook approximately 1 minute, add chicken to olive oil and brown chicken for approximately 3-5 minutes. Add onion, carrots, celery, thyme and a little salt and pepper. Reduce heat to medium, cook covered for 5 minutes stirring occasionally. Add broths and 1 1/2 C strained homemade stock. (You are only using the liquid from the homemade stock.) Bring to a boil. Reduce heat to low. Add zucchini, bay leaves, coriander, cardamon, red pepper, salt and pepper. Cook for 15 minutes on low, stirring occasionally. Add lemon juice, stir in completely cook for 1-2 minutes, then add cream and cook for an additional 10 minutes on low, stirring occasionally. Add kielbasa and let simmer stirring occasionally for up to an additional 30-40 minutes. Turn off heat, remove bay leaves and discard. Add fresh parsley to pot, stirring in to distribute evenly. Serve hot in bowls, sprinkle top with freshly grated parmigiano cheese. Serve with favorite homemade or store-bought honey wheat bread. *remaining homemade chicken stock can be frozen *Prepared soup can be stored in airtight container in refrigerator up to 5-7 days reheated in stock pot on stove on medium-low heat.