mmm I am a huge fan of soup – especially in the winter. I always make soup when a family member is sick or if it is cold outside or NOW….to fuel recovery as per “The Athlete’s Palate Cookbook”. Here is the recipe…I have made it a couple times – and LOVE it – especially the chicken and beans – good protein!!!! Made a couple changes to make it a little simpler for mother-runners on the go trying to squeeze more time into the day…
2 tablespoons extra virgin olive oil
1 rotisserie chicken (I buy the Lemon Pepper one from Publix)
1 tablespoon chopped garlic
2 leeks washed and sliced
2 carrots, peeled and cut into 1”lengths
3 ribs celery, cut into 1/2” pieces
2 medium zucchini, cit into 1/2” pieces
4 cups chopped tomatoes, with juice (canned are fine)
1/4 cup fresh parsley
1 tablespoon chopped fresh thyme
2 bay leaves
2 14ounce cans white beans drained
2 cups stock
salt and pepper and red pepper to taste
After removing the chicken meat from the bone, boil the carcass in water for the broth – about 45 minutes.
Meanwhile, heat olive oil in a large pot over medium-high heat. Add garlic, leeks, carrots, celery and zucchini. Sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes and their liquid. Add the parsley, thyme, and bay leaves and bring to a boil
Add the beans. Pour the chicken broth into the pot just enough to cover the beans and then some….bring to a boil again. Add the chicken meat (cut up into chunks).
Stirring occasionally, reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes. (Add more chicken broth liquid when the mixture gets thick).