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Gaurav’s Soup
Leek Celery Root Kale Potato Chicken Garbanzo Bean Soup
We got this soup recipe from our friend Gaurav who happens to be a really awesome cook. Kenny and I modified it from its original version. The original version had ground pork, and did not have carrots, corn, or pasta. Our version uses both ground chicken and chicken thighs.
2 boxes of 48 oz chicken broth OR 3 boxes of 32 oz chicken broth
1 bunch leeks
1 yellow or white onion
1 celery root
1 lb ground chicken or turkey
1 package of 6 boneless skinless chicken thighs
½ package peeled baby carrots OR 2 regular sized carrots (cut into slices)
1 bunch kale
1 large potato (any kind)
1 can garbanzo beans
1 can whole kernel corn (drained)
3 handfuls of elbow or rotini (corkscrew) pasta
2 teaspoons Lee Kum Kee Chicken Marinade
Old Bay seasoning.
Cavender’s Greek Seasoning
fresh ground pepper
1. Pour 1 box of the chicken broth into a large pot and bring to a boil. Reduce the heat to medium. On a cutting board, chop up the leeks into 1 inch sections. Chop up the onion (doesn’t need to be fine). Carefully cut off the outsides of the celery root and chop up the insides into small cubes. Make sure to rinse the celery root off. Add the leeks, the onion, and the celery root to the broth.
2. When the leeks, onions, and celery root have been cooked until they are soft carefully scoop out all the leeks, onions, and celery root along with some of the broth into a blender. Blend thoroughly. The mixture should be green.
3. Return the mixture to the pot and make sure it is on medium high heat. Add in the other box of 48 oz broth (or 2 other boxes if you are using the 32 oz size).
4. In another pan, cook the ground chicken or turkey and add the 2 teaspoons Lee Kum Kee Chicken Marinade while it is cooking. When the ground chicken or turkey is fully cooked, add it directly to the soup.
5. Chop each of the 6 chicken thighs into 4 pieces. Add the cut up chicken thighs to the soup.
6. Rip the kale off the stems and add to the soup. Add in the carrots. Chop up the potato into cubes and add in. Drain the garbanzo beans of all liquid and add the beans to the soup. Drain the corn of all liquid and add the corn to the broth.
7. Add in a few dashes of Old Bay Seasoning and Cavender’s Greek Seasoning. Grind pepper over the soup to taste.
8. Keep the soup on medium heat for at least another hour to fully allow the flavors to blend. It is important to keep tasting the soup. Right as the soup is finishing, in the last 10 minutes, add 2 or 3 handfuls of elbow or corkscrew pasta.
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