April 3, 2012 Posted by Sean in Cooking with Beer, Nutrition, Recipes

Kilkenny Chicken and Vegetable Soup

Kilkenny Chicken and Vegetable SoupI love meals I can make once and eat all week long. Soup is one of those meals. However, not any old soup will do. I like soups that eat like a meal and stealing a line from the Campbell’s Soup debate- I like soups you can either eat with a spoon or a fork.

Unfortunately most pre-packaged and processed soups lack flavor and are loaded with salt and preservatives to make up for it. Solution- we’re going to make a kick-ass homemade soup from scratch that is heart healthy, gut slimming, filling, tastes amazing and doesn’t take much time to do.

In today’s Cooking with Beer we’re going to throw together a hearty Chicken and Vegetable Soup using Kilkenny Irish Cream Ale.

Mmmm… Let’s get started.
 

Irish Cream Ale Chicken and Vegetable Soup

 


 

Kilkenny Chicken, Lentil and Vegetable Soup

 
Here’s what you need:

  • 1 can of Kilkenny Irish Cream Ale
  • 1 qt or 900 ml of Chicken Broth (preferably organic or at least reduced sodium)
  • 1 Chicken Breast
  • 1/2 cup of Dry Quinoa
  • 1 small Zucchini, 2 Carrots, 2 Celery Stalks, 2 Medium Onions, 2 Cloves of Garlic
  • 1 can (15 oz) of Lentils
  • 1 can (24 oz) of Diced Tomatoes
  • 2 cups of Cauliflower
  • 2 cups of Broccoli
  • Extra Virgin Olive Oil
  • 1/2 teaspoon of dried Basil
  • Sea Salt and Black Pepper

 
What to do:

Wash, peel and chop the zucchini, carrots, celery, onions and garlic. Add 2 tablespoons of Extra Virgin Olive Oil to a saucepan at medium heat then add the chopped vegetables. Cook for 10 minutes stirring every 30 seconds or so. Meanwhile in another saucepan bring to a boil the Chicken Broth, Can of Tomatoes, Can of Kilkenny and half cup of Quinoa. Once the vegetables have cooked for 10 to 12 minutes transfer the boiling beer broth to the pot. Rinse and drain your lentils, chop the cauliflower and broccoli into small florets and chicken into small pieces. Add everything to the soup. Stir, reduce heat and let simmer for 15 minutes with the lid on. Season with a little sea salt and pepper and enjoy.

Yours in health,

Sean

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Tags: Beer Belly, beer belly be gone, Beer Gut, Cooking with Beer, Cooking with Kilkenny, How to get rid of a beer belly, Kilkenny Irish Cream Ale, Lose the Beer Belly