You can have this quick, simple and flavorful soup on the table in less than 30 minutes. Quick Braised Chicken Soup with Greens is full of flavor and nutrition but low on preparation time. There is no need to brown the chicken first, braising it in the broth adds extra flavor and a boost if you don’t have homemade broth on hand.
I used boneless chicken breasts, I think thighs would be even more flavorful and tender. That’s how I will make it next time. For this soup you don’t need to brown the chicken first, a definite time saver. Instead you braise the chicken in chicken stock, making it even more rich and delectable. Serve the soup with crusty bread, over a scoop of rice, noodles, mashed potatoes or even a package of quick cooking ramen (discard the seasoning package). Use any greens you have on hand. Kale or chard would be good, I had a package of baby spinach which only needs a minute in the hot broth. Adjust the cooking times of other greens.
The pickled peppers add a spicy note, sweet and sour. Don’t leave them out. I had a jar of cherry peppers in the pantry.
Quick Braised Chicken with Greens (4-6 servings)
- 1 Tablespoon of olive oil
- 1 large yellow onion, thinly sliced into half moons
- 1/2 cup sliced hot pickled peppadew, cherry or pepperoncini peppers, plus 2 tablespoons of brine (more to taste)
- 1/4 cup of tomato paste
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 1-1/2 to 2 pounds of boneless, skinless chicken
- 1-1/2 pounds (1 to 2 bunches) dark leafy greens, such as kale, chard, escarole or spinach. de-stemmed and coarsely chopped
- For serving: crisp toast, pasta, mashed potatoes, mashed cauliflower, or grains.
- Heat the oil in a large pot over medium heat. Add the onion, season with salt, and cook until translucent and starting to brown. Add the peppers, tomato paste, and cumin. Cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot.
- Add the broth, chicken, brine and pickled peppers. If using a tougher green like kale, add it at this point. Season with salt (if needed and your broth is salt free), stir, cover the pot, and cook on medium-high heat until it comes to a simmer. Then uncover and reduce the heat to low.
- Cook until the chicken is cooked through and the greens are tender, about 15-20 minutes. Using two forks, shred the chicken into pieces. If using baby spinach, add it at this point just to wilt.
- Taste and adjust with salt and/or brine.
This recipe is slightly modified from one by Ali Slagle at the New York Times.