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Chorizo Shakshuka Recipe

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4.1 from 4 reviews

This easy chicken parmesan soup is a light, comforting Italian-American dish that's quick to prepare and packed with protein and fiber. Perfect for cozy meals, it features tender chicken, cannellini beans, fresh herbs, and Tuscan kale in a savory broth enriched with Parmesan cheese and a hint of lemon.

Ingredients

Vegetables and Herbs

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2-3 celery stalks, diced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 fresh sage leaves, sliced
  • 1 cup (225 g) Tuscan kale, chopped

Miscellaneous

  • 1 tablespoon olive oil
  • ¼ teaspoon red chili flakes
  • 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
  • 4 cups (1000 ml) chicken stock
  • 2 cups (500 ml) cooked chicken, shredded
  • ½ cup (125 ml) Parmesan cheese, grated
  • juice of half a lemon
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cover with a lid and let the vegetables sweat and soften for 7-8 minutes, stirring occasionally.
  2. Add garlic and herbs: Incorporate the finely chopped garlic, fresh rosemary, sliced sage leaves, and red chili flakes. Cook everything together for another minute until fragrant.
  3. Simmer the soup base: Stir in the cannellini beans and chicken stock. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for 10 minutes to develop flavor.
  4. Add chicken, cheese, and kale: Mix in the shredded cooked chicken, grated Parmesan cheese, and chopped Tuscan kale. Cover with a lid and cook for 1-2 minutes to warm the chicken through and allow the kale to wilt.
  5. Finish and serve: Add the juice of half a lemon. Season the soup with salt and freshly ground black pepper to taste. Serve hot, optionally topped with extra freshly grated Parmesan cheese.

Notes

  • You can use leftover roasted or grilled chicken to save time.
  • Tuscan kale can be substituted with other hearty greens like spinach or Swiss chard.
  • Adjust the red chili flakes to your preferred spice level or omit for a milder flavor.
  • For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://miracooking.com/chorizo-shakshuka-recipe/