Ingredients for Millet Chicken Vegetable Soup
- 2 large potatoes (about 1 lb), peeled and diced
- 1 cup chopped carrots
- Red Onion
- Garlic Cloves
- Extra Virgin Olive Oil
- Celery Ribs
- Kernel Corn
- 1 cup trimmed green beans
- Red Beans
- 1 cup millet
- 6 cups chicken stock (or vegetable stock)
- Cooked Chicken
- Crushed Red Pepper Flakes
- Jalapeno Peppers
- Dried Sage
- Dried Thyme
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How to Make Millet Chicken Vegetable Soup
- Peel and dice 2 large potatoes (about 1 lb). Boil in a large pot with 4 cups of lightly salted water for 12 minutes.
- Add 1 cup chopped carrots, 1 cup chopped celery, 1 cup frozen corn, and 1 cup trimmed green beans. Boil for another 3-4 minutes.
- Drain the vegetables and set aside.
- In a medium saucepan, sauté 1 medium onion (chopped) in 1 tablespoon olive oil until translucent (about 5 minutes).
- Add 2 cloves minced garlic and 1-2 jalapeños (minced, remove seeds for less heat) and cook for 3 minutes more over medium-low heat.
- Combine the potatoes, blanched vegetables, and onion mixture in an 8-quart stockpot.
- Add 6 cups chicken stock (or vegetable stock for a vegetarian option) and bring to a boil.
- Stir in 1 cup millet, 1 (15-ounce) can of kidney beans (drained and rinsed), 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (or more, to taste).
- Reduce heat to medium-low, cover, and simmer for at least 20 minutes, or until millet is tender.
- Add 1.5 cups cooked chicken, shredded or diced (optional). Simmer for an additional 10 minutes.
- If the soup is too thick, add more stock to reach your desired consistency.
- Season with salt and pepper to taste. Serve hot with crusty French bread.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
34g
Fat
13g
Carbs
32g
