Soup And Salad Chicken Recipe
Make Soup And Salad Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Soup
Mixed Green Salad
Method
Chicken Soup
- 1
Prepare the chicken
Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/2 tsp pepper.
- 2
Sear
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. When hot, add the chicken breasts and sear 2 minutes per side until lightly golden (they will finish cooking in the broth). Remove chicken to a plate and set aside.
- 3
- 4
Build the soup
Pour in 6 cups of chicken broth and scrape up any browned bits from the bottom of the pot. Add the bay leaf, dried thyme, and 1/2 tsp salt (in addition to what you used on the chicken). Return the seared chicken breasts to the pot along with any accumulated juices.
- 5
Simmer and cook
Bring to a gentle boil, then reduce heat to maintain a low simmer. Cover partially and simmer 12–15 minutes, or until the chicken registers 165°F (74°C) and vegetables are tender.
- 6
Optional pasta
If using pasta, remove the chicken when cooked, bring the broth back to a simmer, add 3 tablespoons of small pasta and cook 6–8 minutes (or according to package directions) until al dente. If the broth reduces too much, add up to 1/2 cup water to adjust consistency.
- 7
Shred the chicken
Remove chicken to a cutting board, shred with two forks into bite-sized pieces, and return the shredded chicken to the pot. Discard the bay leaf.
- 8
Finish and season
Stir in chopped fresh parsley and taste the soup. Adjust seasoning with additional salt and pepper as needed. Keep warm until serving.
Mixed Green Salad
- 9
Make the dressing
In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.
- 10
Assemble the salad
In a large salad bowl combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to combine.
- 11
Dress and finish
Just before serving, drizzle the dressing over the salad (start with half, toss, and add more to taste). Sprinkle with crumbled feta and toasted walnuts or almonds. Toss lightly once more and serve immediately alongside the chicken soup.
