4 to 6 boneless skinless Smart Chicken thighs
3 tablespoons olive oil, plus more as needed
1 tablespoon butter
8 baby turnips, cut in half
8 ounces cremini mushrooms, cut in half
1 sweet potato, peeled and diced medium
3 tablespoons olive oil
1 carrot, peeled diced medium
2 ribs celery, diced medium
½ cup yellow onion, diced medium
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 cup Marsala wine
3 quarts chicken stock
3 tablespoons red miso paste
3 cups kale, cleaned and roughly chopped
Season chicken thighs with salt and pepper. Add 2 tablespoons of the olive oil and one tablespoon of butter to a pan over medium-high heat. Add chicken thighs to the hot pan and cook for 5 minutes on each side, or until the internal temperature reaches 160°F. Remove from heat and let rest.
Meanwhile, preheat the oven to 375°F. Toss the turnips, mushrooms, and sweet potatoes in olive oil as needed and spread across a baking sheet. Roast for 10 minutes, or until fork tender. Set aside.
In a medium soup pot over medium heat, sauté carrots, celery, and onion in about 1 tablespoon olive oil until tender. Add thyme and oregano. Add wine and let simmer for 5 minutes. Add chicken stock and bring to a simmer. Whisk in red miso paste.
Roughly chop the chicken thighs and add to the soup. Add the roasted root vegetables and kale. Return soup to a simmer and season with salt and pepper to taste.
Recipe created by Kelly Hogge, Magpie Café, Sacramento, California