Getting ready for one of those wonderful potluck Christmas parties, I glanced at the list of what to bring. I noted that people with the last name initial “P” were asked to bring an appetizer. So I got a box of pita chips and made a huge double batch of my wonderful Jalapeno Cilantro Hummus.
(That way I had enough to take to Thanksgiving dinner, and then the Christmas party a couple of days later.)
I should have read the list more carefully…
Days later, when I took another look at the invitation I realized that “P” people were supposed to bring bread.
So I happily made bread, and sadly thought about all that extra hummus in my fridge.
And then I had a brain storm! I was planning to make chicken soup for my bible study ladies – had most of the ingredients… Why not stir in the hummus and try something new! And so was born Green Chicken Soup.
8 boneless skinless thighs, cut into good sized chunks
3 tablespoons Garlic olive oil
2 large zucchini, cut into good sized cubes
4 cups baby, or chopped, Swiss chard
4 celery stalks, diced
3 onions, diced
6 cups shredded cabbage
1 cup cilantro hummus
6 cups Chicken broth
about 6 cups water
Brown the chicken in the olive oil.
When the chicken is browned, turn the heat down and add the onion and celery. Saute together until the veggies are just tender.
Add chicken broth and bring to a boil.
Add cabbage and return to a boil.
Stir in hummus.
At this point you will want to taste it, and add water. Probably about 6 cups.
Return to a boil, then lower heat to simmer.
Add salt and pepper to taste.
Simmer for at least 20 minutes, and serve!
It’s so rich and creamy and delicious. And it has to be super healthy with all those veggies and the protein of garbanzo beans.
Everyone loved it!
John had three bowls. He told me to write it down fast in case I forget how I made it. And he said he’s still trying to figure out where I got green chickens.