for Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto

  • Ready in 1h 15m

  • Serves 8

  • 271 calories

  • 4.42g carbs

For Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto might be just the soup you are searching for. This caveman, gluten free, dairy free, and primal recipe serves 8 and costs 46 cents per serving. One serving contains 65 calories, 1g of protein, and 5g of fat. This recipe is liked by 57 foodies and cooks. Head to the store and pick up onion, chicken, pleasantly plump clove of garlic, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

11 ingredients

  1. 2 stalks celery
  2. 1 chicken
  3. 8 servings coarse sea salt
  4. 1 head endive
  5. 1 handful fresh parsley
  6. 1 small garlic clove
  7. 1 tbsp olive oil
  8. 1 tbsp olive oil
  9. 1 large onion
  10. 2 tbsps pine nuts
  11. 1 pinch sea salt

Instructions

  1. Heat olive oil and butter in a large soup pot over medium-high heat. Pace chicken in the pot and, using tongs to move the chicken around, allow to sear for a minute or so on each side.
  2. Add a little water if necessary to prevent the chicken from burning/sticking to the bottom of the pot.
  3. Move the chicken to the side of the pot and add the chopped onion. Cook for several minutes,, again adding a little water to the pot to prevent the contents from burning or sticking to the pot.
  4. Add the rest of the vegetables (but not the endive: you'll add that toward the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, then reduce heat to a simmer. Cook for 40-50 minutes, or until chicken is cooked through (be careful when you slice into the chicken to test it...it will be very hot).
  5. Carefully remove the chicken and allow it to cool in a separate bowl.
  6. Add the chopped endive and the noodles to the soup pot and cook over medium-high heat for another 10 minutes, until the noodles are "al dente".
  7. If you are going to serve all of the soup right away, you’ll want to remove the cooled meat from the chicken bones, chop or shred it, and add it back into the soup (again, please make sure to handle the hot chicken carefully). If not serving all of the soup now (or if serving some of it chicken-free), you can store the chicken separately and make use of it however you like: I often use some to make chicken salad.
for Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto

Latest Recipes

More recipes
More recipes

Popular collections

  • 820+

    American chicken recipes

    American chicken recipes
  • 400+

    Chicken Wings recipes

    Chicken Wings recipes
  • 780+

    Spicy chicken recipes

    Spicy chicken recipes
  • 750+

    Boneless chicken recipes

    Boneless chicken recipes
  • 2k+

    Fried chicken recipes

    Fried chicken recipes
  • 150+

    Roast chicken recipes

    Roast chicken recipes
  • 600+

    Chinese chicken recipes

    Chinese chicken recipes
  • 140+

    Caribbean chicken recipes

    Caribbean chicken recipes
  • 800+

    Mediterranian chicken recipes

    Mediterranian chicken recipes
  • 50+

    German chicken recipes

    German chicken recipes
  • 1.5k+

    High Protein chicken recipes

    High Protein chicken recipes
  • 750+

    Chicken recipes under 300 calories

    Chicken recipes under 300 calories