Ingredients: |
Ingredients: 16 oz Ground Chicken, white meat
1 tbls Extra Virgin Olive Oil
1 cup Onion, diced or 1 small onion
1 clove Garlic, minced
half can Tomato Paste
1/2 cup Gluten- free White Flour
5 cups Low Sodium Chicken Broth
1/4 tsp Dried Oregano, crushed
1 cup baby spinach leaves (optional)
1 tsp Salt
Fresh Ground Pepper to taste
1/4 cup Sour Cream
2 tbls Pistachio Nuts, shelled and chopped
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Directions: |
Directions:Dice the onion and mince the garlic. Chop the Pistachio Nuts.
Set all aside.
To a preheated large soup pot, add 1 tablespoon extra virgin olive oil, then the ground chicken. Break up the meat with a spatula or spoon. Sprinkle in 1/2 teaspoon of salt and 1/2 teaspoon of fresh ground pepper.
Stir the chicken until brown on all sides. Let it get REALLY brown on the bottom of the pan, about 5 minutes.
Add the diced onion, minced garlic, and Oregano. Cook stirring so that the onion and garlic don't burn, about 3-4 minutes.
Add the Tomato Paste and stir to mix. Cook another 4-5 minutes until the mixture starts getting even more browned.
Add the flour to the meat and onions and stir to mix it in. Then add the 5 cups broth to the pot and stir. Taste for seasoning and add salt and pepper to taste.
Partially cover so steam can escape and cook for 30 minutes, stirring every 5-7 minutes. The mixture will get thick and creamy.
Add the spinach leaves to the pot and stir in. Test again for seasoning and add salt and pepper to taste.
Garnish with sour cream, pistachio nuts and fresh ground pepper. |
This recipe for Creamy Ground Chicken Tomato Soup is from