Chicken Soup with Kale, Potatoes, and Sweet Corn

Sometimes you have to make your own damn chicken soup…

Chicken Soup with Kale, Potatoes, and Corn

INGREDIENTS:

1 Chicken Breast, Bone in
Chicken Stock

Olive Oil
3 slices bacon, diced
2 Tablespoons Flour

1 onion, diced
1 stalk celery, diced
1 carrot, diced
dried Thyme
1 Bay Leaf
1 tsp Paprika
1 tsp Spanish Spicy Smoked Paprika
Dry White Wine (or Dry Vermouth)

1 bunch Russian Kale, leaves chopped
2 Baking potatoes, peeled and diced
2 ears Sweet Corn, shucked and kernels removed from cob
Fresh Sage leaves, sliced
Salt and Pepper to taste

METHOD:

Place Chicken Breast in a pot large enough to hold it. Cover with Chicken stock, bring to a near simmer, reduce heat, and cook until done. Remove Chicken Breast from stock, debone, and dice meat. Reserve stock. In the bottom of a pot large enough to hold about 2 quarts of soup, brown bacon in olive oil. When crispy, remove bacon and reserve 2 tablespoons cooking oil. Return oil to pot, and saute onion, carrot, and celery until tender. Deglaze with White Wine and reduce until syrupy. Stir in flour and cook until fragrant. Slowly stir in Reserved Chicken Stock, stirring to prevent clumping. Bring to a simmer, when it gets close it should thicken. Add Kale Leaves, Thyme, and Paprikas. Bring back to a simmer. Add Potatoes and cook until almost done. Stir in sweet corn, sage leaves, and bacon. Check seasonings and when potatoes are tender, serve with crusty bread.

As usual this was an improvisation based on standard techniques and what was available at the grocery store but, Mrs. Flannestad liked this version so much she said I had to write it down.

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