After a long day on the tumultuous water, T actually said he wanted soup for dinner… at first I thought he was being condescending, as I know he detests soup (it never stops me from throwing it out as a remote dinner possibility!) – but the exchange went like this:
The man loves fishing and hates soup, so I knew it was serious when he chose soup over grilled meats!
- 4 cloves garlic, minced
- 1 medium sweet onion, cut in half then sliced thin
- 3 smallish carrots, diced
- 2 stalks celery, chopped
- 2 red potatoes, diced
- 2 chicken breasts (I used boneless, skinless)
- 3 cups Japanese cabbage (use Napa if you cannot find Japanese)
- 1 Hatch or Anaheim chile, seeded if you must, finely chopped
- 1 can Glen Muir or Italian chopped tomatoes
- 1 cup barley (to get dinner ready faster, I used quick cook barley)
- 5 cups chicken or vegetable stock
- 1 cup water
- Kosher salt
- Crushed red pepper flakes
- Olive oil
In a large Dutch oven, heat olive oil. Add onion, garlic, carrots and celery; cook 5 minutes over medium heat, stirring often. Add chicken breasts, searing both sides. Add remaining ingredients except cabbage, turning heat to high. When stock begins to boil, turn heat to medium-low. Simmer covered for 20 minutes, then add cabbage. Cook additional 10 minutes. Remove chicken- shred carefully, then add back into pot. Check soup for seasoning- adding additional salt and pepper if needed.
Serve a nice bowl of deliciousness, drizzle with olive oil, add some grilled crusty bread – enjoy!