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

• Ready in 1h 15m

• Serves 8

• 271 calories

• 4.48g carbs

For Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto might be just the main course you are searching for. This recipe serves 8 and costs $1.1 per serving. One serving contains 272 calories, 19g of protein, and 20g of fat. This recipe from Healthy Green Kitchen requires parsley, butter plus olive oil, coarse sea salt and pepper, and onion. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. 57 people have tried and liked this recipe. It will be a hit at your Autumn event. 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 and pepper
4. 1 head california endive
5. 1 handful parsley
6. 1 small pleasantly plump clove of garlic
7. 1 tbsp butter plus olive oil
8. 1 tbsp best quality 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.