not your mom's chicken soup

It was a Sunday after church, and my family and I were relaxing on the couch watching Law and Order: SVU with the lights off and what sunlight we had to light the room, and I got the craving for chicken soup. This soup is perfect for a rainy day, will lift your spirits when sick (My boyfriend has proved this), and will last up to three days! I didn't want a traditional chicken noodle soup, I needed something hearty. What I wanted was a mix between Tuscan Kale soup and Pho... so here is what I came up with!

not your mom's chicken soup:

• 2 tablespoons of olive oil

• 2 tablespoons of butter

• 4 chicken breasts

• 4 garlic cloves

• 1.5 tablespoons of onion powder

• 1 teaspoon of dried tarragon

• 1 tablespoon of mustard powder

• 1 tablespoon of paprika

• 1 tablespoon of white pepper

• 1/4 cup of marsala cooking wine

• 2 tablespoons of tomato paste

• 2 packages of cherry tomatoes
  

• 1 package of sliced baby bella mushrooms (optional)

• 4 carrots, cut into small cubes
  

• 1 16.9 oz package of Kettle & Fire Chicken Bone Broth

• 1 32 oz package of Kettle & Fire Chicken Broth

• 1.5 cups of water

• 1 9-ounce package of baby spinach or kale

• Salt to taste

Toppings:

• Lime wedges

• Cilantro

• Tabasco Brand Sriracha Sauce

1. Begin by heating 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot on medium heat. This will be the only pot you use for the entire recipe.

2. Season the chicken breasts with the ingredients highlighted above and place them in the pan once the butter and oil are hot. Add in the whole garlic cloves.

3. Sear the chicken on both sides until the outside is golden brown and the chicken is almost fully cooked on the inside. This should be about 7 minutes on each side.

4. Remove the chicken from the pot, place it in a bowl, and set it off to the side.

5. Keep the stove at medium heat, add the marsala cooking wine, and let that deglaze the pot for about 1 minute.

6. After the marsala has cooked, add the tomato paste to the pot and let it cook off for about 2 minutes. You want the tomato paste to deepen in color just a bit.

7. Add the cherry tomatoes and mushrooms to the pot, reduce to medium-low heat, and cover for 1o minutes, stirring occasionally. After ten minutes the cherry tomatoes should start to blister and open up.

8. Next, add the carrots. I like when the carrots are al dente so I only sautee them for 5 minutes.

9. After the carrots have cooked, add in the package of Kettle and Fire Chicken Bone Broth and let that cook on high for 5 minutes. It should reach a light boil.

10. Turn down the heat to medium, add the Kettle and Fire Chicken Broth, and let this simmer while you shred the chicken. You can use either two large forks, tongs, or an electric hand mixer to shred the chicken.

11. Add the chicken back to the pot and let it simmer for 15 minutes or until you are ready to serve the soup.

12. Right before you serve the soup add the baby spinach or kale (the kale will take an additional 5 minutes to cook down) and the 1.5 cups of water if you prefer more broth.

13. Garnish with a lime wedge, cilantro, and Tabasco Brand Sriracha Sauce. If you are sick, add extra lime and sriracha and I promise you'll be feeling better by the time you finish eating this!