Polenta Veggie Chicken Soup
I love a quick one pot meal — especially when all you have to do is throw things into it. This Polenta Veggie Chicken Soup also allowed me to clear out veggies from my fridge, so that was a bonus. Sure, you could make your own stock and poached chicken, but for the sake of saving time, I used store-bought broth and shredded a rotisserie chicken. No one will be the wiser, and what you’re left with is a comforting rustic soup thickened with polenta.
Ingredients:
1 rotisserie chicken, shredded
2 medium carrots, sliced into 1 inch pieces
1 medium onion, roughly chopped
2 tablespoons chopped fresh thyme
2 medium zucchini (or summer squash), sliced into 3/4 inch pieces
1 cup of brussel sprouts, halved
5 garlic cloves, smashed
1/4 cup chopped fresh flat-leaf parsley (reserving some for garnish)
6 cups low-sodium chicken broth
1/3 cup coarsely ground polenta
4 tablespoons unsalted butter
Grated parmigiano reggiano (for serving)
Extra-virgin olive oil
Kosher salt and pepper
Steps:
In a large dutch oven, heat a few tablespoons of EVOO over medium-high heat. Add the carrots, onions, thyme, 1 tablespoon kosher salt, and 1 teaspoon pepper. Saute and mix constantly for 8 minutes until the onions and carrots soften.
Add the zucchini, brussels, garlic, and parsley, and cook for a few minutes. Add in the shredded chicken and broth, and bring to a gentle boil. While stirring, add in the polenta, and cook for 10 minutes until the soup thickens. Throw in the butter and adjust seasoning with salt & pepper.
The serve, ladle soup into bowls. Garnish with reserved parsley, some thyme sprigs, and a sprinkle of parmesan.
If you have bread, saltines, or crackers, I won’t be mad if you dip it in the soup 😜
