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Quicker Chicken, Olive, and Lemon Soup Recipe 294 of 365
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Short Description: Recipe 294 of 365. When smoky Spanish paprika, chopped olives, puckery lemon, and sweet oregano get. together, the result is a chicken soup that does the ...
Content Inside: Quicker Chicken, Olive, and Lemon Soup Recipe 294 of 365 When smoky Spanish paprika, chopped olives, puckery lemon, and sweet oregano get together, the result is a chicken soup that does the job with Mediterranean attitude. If you don't have access to a pre-cut mirepoix blend, substitute 1 cup each finely chopped onion, celery, and carrot. TIME: 30 minutes, start to finish MAKES: 4 servings 1 tablespoon olive oil 1 pound boneless, skinless chicken thighs, cut into 1" pieces Salt and freshly ground pepper 1 (14.5-ounce) container prepared mirepoix blend 2 large cloves garlic, finely chopped 3/4 teaspoon good Spanish paprika (Pimenton de la Vera) 1/2 teaspoon dried oregano 1 cup dry white wine 4 cups chicken stock (homemade, if possible) Zest and juice of 1 large lemon 1 cup assorted high-quality olives (or whatever kind you prefer), pitted and chopped Heat a large soup pot over medium-high heat. When hot, add half the oil, and tilt the pan to coat. Season the chicken pieces on all sides with salt and pepper, then add to the pan and cook 6 to 8 minutes, turning after about 4 minutes, when the chicken releases easily from the pan. When the chicken pieces have all been seared on two sides (it will get cooked more later), transfer them to a plate and set aside. Add the remaining olive oil to the pot. Add the mirepoix, garlic, paprika, and oregano, and cook for 5 minutes, stirring occasionally, or until the vegetables begin to soften. Add the wine, bring to a simmer, and cook for 3 minutes, scraping the bottom of the pot with a wooden spoon. Add the stock, lemon zest and juice, and olives, bring to a simmer, and cook for 10 minutes. Season to taste with salt and pepper, and serve immediately. Recipe by Jess Thomson · www.jessthomson.wordpress.com· 206.999.7499
