This is one of my all-time favorite winter soups. The caramelized onions and sherry impart an incredible richness to the broth, and the potatoes keep it feeling like comfort food.
2 lbs chicken, cut into tenderloins
10 red potatoes, washed and diced
Baby greens (such as spinach, kale, or chard)
5 cups chicken broth
1 sweet yellow onion, diced
3 cloves garlic, minced
1/2 c sherry
2 tsp smoked paprika
salt and pepper, to taste
Preheat the oven to 350 degrees. Pour several tablespoons of olive oil in a baking dish and add 2-3 tsp of Italian seasoning and some salt and pepper. Add the chicken tenderloins and toss to coat. Set aside.
Melt olive oil and butter in a large soup pan, then add the onions once hot. Once the onions have begun to get nicely colored, add the garlic and stir for about 45 seconds. Then deglaze the pan with 1/4 cup of sherry and stir till the sherry has soaked in/evaporated. Do the same with the remaining 1/4 cup.
As you continue stirring, the onion and garlic will caramelize beautifully. Add more butter to the pan while you stir if you really want to amp up the richness.
Place the chicken in the oven. Bring the broth to a simmer and set the timer for 15-18 minutes. Simmer until the potatoes are cooked through and soft. Check the chicken and if done, remove from the oven and place on a cutting board to cool.
At this point, you can puree a little bit of the soup to thicken the broth, or you can leave as is.
To serve, place a handful of baby green in the bottom of each bowl and ladle the soup on top. The hot broth will wilt the greens just perfectly.
This is also really good with crusty bread and some nice Chardonnay.