Angel’s Soup Recipe
INGREDIENTS:
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, minced (3/4 cup)
• 1 tablespoon minced garlic (from 3 cloves)
• 1 celery stalk, diced (1/2 cup)
• Kosher salt and freshly ground pepper
• 1/4 cup jasmine or other white rice, rinsed and drained
• 4 cups low-sodium chicken broth
• 2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a 1/2-inch dice (3 cups)
• 2 1/2 cups packed torn hardy greens, such as Swiss-chard leaves or escarole
• 1 1/2 cups shredded cooked chicken (mix of light and dark meat)
• Grated Pecorino Romano and thinly sliced basil, for serving
INTRUCTIONS
• Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
• Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
NOTES
*For more vegetable variety, replace one cup of the squash with diced green beans or fennel.
Enjoy 🙂
