Chicken and Kale Soup

Chicken and Kale Soup

Have you ever had a glass pyrex dish explode in your oven? Unfortunately, I can now say that I have.

After researching the matter online, however, I was rather grateful that the pan exploded while in the oven and not on my counter or anywhere that could have endangered anyone. The crazy thing is that it had never even occurred to me that a pyrex dish could explode – especially one that was in good condition.

Let this be a warning: cooking can be a dangerous sport. And, you should always have a dinner back-up plan.

Since moving into my new place I no longer have a microwave; which is a decision I’m rather proud of, but it left me feeling a little uncertain about how to make food with my oven covered in glass shards. What could be simple and easy to make on the stovetop? Enter Chicken and Kale Soup.

This soup is perfect as we head into cold & flu season. I highly recommend making a big batch and storing the leftovers in glass jars to reheat later. Just be sure to leave a few inches of room for expansion before freezing. Making soup at home is much more economical and a lot healthier than some of those sketchy soups in cans and leftovers make great to-go lunches for the office.

If you’re vegetarian, simply sub vegetable stock and replace the chicken with chickpeas for a hearty plant-based protein.

Chicken and Kale Soup

Chicken and Kale Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 medium carrots, chopped (about 1 ½ cups)
  • 3 medium celery stalks, chopped (about 1 ½ cups)
  • 6 cups chicken stock
  • 2 heaping cups pulled chicken meat
  • 2 heaping cups chopped kale
  • Sea salt and freshly-ground black pepper to taste
Instructions
  1. Add coconut oil to a medium pot over low-medium heat.
  2. Add onion, garlic, carrots, and celery and saute for 10 minutes, until onions are translucent and vegetables are aromatic.
  3. Add chicken stock and meat, cover, and bring to a boil. Lower heat and continue to simmer, cover, for an additional 10 minutes.
  4. Add the kale and simmer for 5 minutes, until kale is bright green and just tender.
  5. Add sea salt and black pepper to taste and serve hot.
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