Spicy Arugula & Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 small yellow onion
  • ½ celery heart
  • 2 large carrots
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1 can petite diced tomatoes
  • 32 ounces vegetable broth
  • ¼ teaspoon red pepper flakes
  • 4 chicken sausages
  • 3 cups arugula
  • Parmesan for garnish
Instructions
  1. Dice onion, celery, and carrots (I ended up with 1 diced cup of each vegetable for 3 total cups - adjust depending on what you have).
  2. On medium heat, sautee the vegetables together with the olive oil for 5-7 minutes. Add minced garlic and sautee for another 2 minutes.
  3. Add thyme, oregano, diced tomatoes in tomato juice, vegetable broth, and red pepper flakes. Simmer for 10 minutes or longer.
  4. In the meantime, sautee chopped chicken sausages or shred leftover cooked chicken.
  5. When serving, add about ¾ of a cup of chopped arugula to the bottom of each bowl and ladle soup on top to wilt. Top with one chopped chicken sausage, additional red pepper flakes, and parmesan to taste.
Notes
Substitute cooked shredded chicken or beans for the chicken sausage, adjusting salt to taste based on what you use.
If keeping some soup for leftovers, reserve the arugula and stir it into a reheated bowl of the vegetable soup.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/10/13/spicy-arugula-chicken-soup/