2 pounds boneless, skinless chicken breasts, cubed
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon smoked paprika
1/2 teaspoon ground nutmeg
3 tablespoons olive oil
2 leeks, cleaned and sliced
3 garlic cloves, minced
2 carrots, peeled and sliced
2 cups 1/2-inch cubed butternut squash
1 cup 1/2-inch cubed sweet potato
1 bunch of kale, torn from stems (about 4-5 cups)
64 ounces low-sodium chicken stock
3 tablespoons freshly grated parmesan cheese
4 tablespoons unsalted butter
extra shaved parm for topping
- To clean leeks: chop off ends and peel any rough layers from the outside. Slice and place in a large bowl. Fill the bowl with water and using your hands, continually toss leeks to loosen any dirt. Do this for about 5 minutes. Remove and place on a towel to dry.
- Toss chopped chicken with 1 teaspoon of salt and pepper, paprika and nutmeg. Heat a large stock pot over medium-high heat and add 2 tablespoons olive oil. Add in chicken in one layer and cook until golden brown on each side – about 2-3 minutes per side. Once finished, remove with a large slotted spoon and place in a bowl. Reduce heat to low, adding remaining olive oil and toss in leeks with remaining salt and pepper. Stir to coat, then let cook for 5-6 minutes until soft.
- Add in garlic and stir, cooking for 1 minute, then toss in carrots, squash, sweet potatoes, torn kale and cooked chicken. Add chicken stock and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes and squash are soft but nut mushy.
- While the soup is cooking, heat butter in a small saucepan over medium heat, whisking constantly. Stir until brown bits appear on the bottom and then immediately remove from heat, stirring for another 30 seconds or so.
- Before serving soup, add in grated parmesan cheese and stir well. It is your choice if you’d like to stir in all of the brown butter at once or drop a few teaspoons in each bowl as it is served. I like to stir it in all at once – such great flavor. Top with a few extra shavings of parmesan.