Saucy Chicken Soup

It's been a while right?

It's windy, chilly and crisp outside...pretty much the perfect Autumn day. As perfect as it can get in L.A. anyway. I've been feeling a little under the weather lately and figured it is the perfect opportunity to make some chicken soup. Saucy Secretary style chicken soup. For a large pot of soup to feed 6-8 or in my single-self case, enough to freeze for those perfect rainy days, you'll need:

(  1  ) Large Can of Chicken Broth
(  2  ) Medium sized Russet Potatoes
(  1  ) Medium Yellow Onion
( 2-3 ) Ribs of Celery
( 1-2 ) Jalapenos
(  1  ) Red or Green Bell Pepper
(  2  ) Cloves of Garlic
(  1  ) Bunch of Kale / Swiss Chard / Spinach
( 1 tsp ) Chicken Bouillon
( 1 tsp ) Dried Oregano
(  2  ) Small or (  1  ) Large Chicken Breast(s)
(  2  ) Dried or Fresh Bay Leaves
(  2 tbsp ) Olive Oil
Salt & Fresh Pepper

Start by chopping the celery, onion, garlic and jalapenos. A rough chop, the soup will cook and they will pretty much disintegrate. If you're not a fan of spicy food or have small kids at home, you can leave the jalapenos out, use only one jalapeno or replace the jalapeno with an Anaheim pepper (they aren't hot).

Add ONE tablespoon of the olive oil to a large pot. Add the celery, onion, garlic, oregano and jalapenos, along with a little salt and pepper.

Give everything a little stir, so the olive oil coats everything and just let it hang out over medium heat.

While the onion and celery mixture is getting soft, start chopping the bell pepper and potatoes. Green bell peppers also work well here, I just think the red color gives this soup a little pop of color.

The potatoes are up next. Be sure to cut the potatoes the same size, so they cook evenly. NO ONE wants to bite into a raw potato. You could also substitute the potato for egg noodles, rice, quinoa, a small pasta? If using anything other than the potatoes, you should add it towards the end of the cooking process. I feel the potatoes work well here because I chop them small enough, so that they kinda fall apart just enough to thicken the soup

Give everything a little stir and let it hang out while you chop the chicken.

Now this next step is optional, I like to pour the celery, onion and potato mixture into a bowl while I brown the chicken in the pot. If you prefer to keep it a one pot meal, stir the chicken in and continue!

Brown the chicken with the remaining tablespoon of olive oil.

Sprinkle a teaspoon of the chicken bouillon all over the chicken, while it's browning. Don't go overboard with the bouillon, it will make it super salty.

Add the celery, onion and potatoes back into the pan and give it a good stir.

Add the whole can of chicken broth

Tear the leaves off the kale and add

Add your bay leaves, give the whole thing one last stir before bringing it up to a boil. When the soup is boiling, put a lid on your pot and simmer away for about an hour.

Serve with warm, crusty bread, a box of tissues and the first season of Girls! This soup will clear your nasal passages and put yummy goodness in your belly.

Buon Appetito!