From the Juneau, Alaska branch of Trailhead Kitchen:
For now, all recipes from Juneau will be cooked on an in-house range instead of open coals outside. Lack of camp-style Dutch ovens at the local stores have made inside cooking the only option. Not as fun, but JUST as tasty!
Dutch Oven Chicken and Kale Soup
5 or 7 Qt. Dutch Oven
5 to 7 chicken thighs, with bone, without skin
2 slices of thick cut bacon, chopped
1 15 oz. can of stewed tomatoes w/ Italian seasoning
2 14 .5 oz. can of beef broth (go with reduced sodium and /or fat free)
4 garlic cloves, chopped
1 onion, chopped
1 15oz. can cannellini beans (white kidney beans), drained and rinsed
2 teaspoons kosher salt
2 teaspoons dried basil or 2 tablespoons fresh chopped basil
1 teaspoon red pepper flakes (optional)
Cooked basmati rice or cooked egg noodles
Spray D.O. with non-stick cooking spray and place over medium heat. Add bacon and cook unitl crispy. Remove bacon and set aside in a small dish. Oh man..........leave that bacon grease in there! Add the garlic and onions and cook until golden brown, NOT crispy. Add the beef broth, tomatoes and chicken. Bring to a boil; reduce heat, then cover and simmer until the chicken is cooked through and falls off the bone (at least 30 minutes). Remove chicken and let cool until you are able to handle it.
Remove chicken meat from the bone and put back into the broth. Add the kale, beans, salt, basil and red pepper flakes. Bring back to a boil. Reduce heat and simmer until kale is tender (about 5 to 10 minutes).
Add a scoop of cooked basmati rice or noodles to a bowl and top with the soup.
Sprinkle about a teaspoon of bacon and a good shake of grated parmesan cheese on top...Enjoy!
**Notes**
The original recipe called for escarole (of which is not available in Juneau). So, feel free to experiment with any branch of the endive family.
Personally I like beef broth over chicken or vegetable broth but any of those can be used.
The amount of rice or noodles you put in your bowl depends on you. But, this soup is actually very hearty so it can be enjoyed on its own and or with a big slice of the Sour Cream Bread that the Shady Cove Trailhead Kitchen bakes!
Via Francy Stoyer~Juneau AK branch of~Trailhead Kitchen
For now, all recipes from Juneau will be cooked on an in-house range instead of open coals outside. Lack of camp-style Dutch ovens at the local stores have made inside cooking the only option. Not as fun, but JUST as tasty!
Dutch Oven Chicken and Kale Soup
5 or 7 Qt. Dutch Oven
5 to 7 chicken thighs, with bone, without skin
2 slices of thick cut bacon, chopped
1 15 oz. can of stewed tomatoes w/ Italian seasoning
2 14 .5 oz. can of beef broth (go with reduced sodium and /or fat free)
4 garlic cloves, chopped
1 onion, chopped
1 15oz. can cannellini beans (white kidney beans), drained and rinsed
2 teaspoons kosher salt
2 teaspoons dried basil or 2 tablespoons fresh chopped basil
1 teaspoon red pepper flakes (optional)
Cooked basmati rice or cooked egg noodles
Spray D.O. with non-stick cooking spray and place over medium heat. Add bacon and cook unitl crispy. Remove bacon and set aside in a small dish. Oh man..........leave that bacon grease in there! Add the garlic and onions and cook until golden brown, NOT crispy. Add the beef broth, tomatoes and chicken. Bring to a boil; reduce heat, then cover and simmer until the chicken is cooked through and falls off the bone (at least 30 minutes). Remove chicken and let cool until you are able to handle it.
Remove chicken meat from the bone and put back into the broth. Add the kale, beans, salt, basil and red pepper flakes. Bring back to a boil. Reduce heat and simmer until kale is tender (about 5 to 10 minutes).
Add a scoop of cooked basmati rice or noodles to a bowl and top with the soup.
Sprinkle about a teaspoon of bacon and a good shake of grated parmesan cheese on top...Enjoy!
**Notes**
The original recipe called for escarole (of which is not available in Juneau). So, feel free to experiment with any branch of the endive family.
Personally I like beef broth over chicken or vegetable broth but any of those can be used.
The amount of rice or noodles you put in your bowl depends on you. But, this soup is actually very hearty so it can be enjoyed on its own and or with a big slice of the Sour Cream Bread that the Shady Cove Trailhead Kitchen bakes!
Via Francy Stoyer~Juneau AK branch of~Trailhead Kitchen
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