Other than pumpkin and apples, there are two additional foods about which I get extremely giddy when fall comes around; slow-cooked foods and hot soups. Both of these I also enjoy in the Spring, and Summer, or course, but when Fall starts to show up in Ohio I definitely get out the slow cooker and the soup bowls more often. I would be lying if I said my love for slow cooker recipes and soups had everything to do with how great they taste, because in fact it’s not just about taste, it’s about ease and simplicity. Most of my slow cooker recipes involve throwing in five to ten ingredients, and pressing start (and Nick has pointed this out plenty of times when I’ve said, “I made dinner, you do the dishes!) and as far as soups are concerned, they can be just as simple. Today’s soup involved a few extra steps, but all in all it was easy to prepare and left just a few dishes for Nick to clean. haha
- 1½ pounds boneless, skinless chicken breasts, trimmed
- ½ tsp. salt, divided
- ¼ tsp. freshly ground pepper
- 2 Tbsp. extra-virgin olive oil, divided
- 2 large turnips (about 1 lb.), peeled and cut into 1-inch pieces
- 8 ounces sliced cremini mushrooms **
- 1 medium onion, sliced **
- 2 cloves garlic, minced **
- ½ cup dry white wine
- 4 cups chopped kale
- 3 cups reduced-sodium chicken broth **
- 1 tsp. fresh chopped rosemary
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- Cut chicken into 1-inch pieces and sprinkle with ¼ tsp. each salt and pepper.
- Heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
- Add remaining 1 Tbsp. oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. Add wine and cook, stirring, for 1 minute. Stir in kale, broth and rosemary. Return the chicken and any accumulated juices to the pot; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until turnips are tender, about 10 minutes.
- Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 3 minutes. Remove from heat and season the stew with the remaining ¼ tsp salt.
- Serve warm.
NOTE: If you are watching your sodium intake, well, this is a soup, what can I say? You can actually reduce the sodium in this recipe by omitting the added salt and by using a low sodium chicken broth instead of a reduced sodium one (low-sodium means 140 mg or less, reduced sodium just means at least 25% less sodium than the original, which can still be very high!).
I love how leafy greens like kale and spinach shrink so much when cooked.
If you follow me on Instagram you may have seen this frozen pizza I made for Nick….
Speaking of wine, is it 7pm yet? I want a glass.