Chicken Kale Soup

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As we move into the fall season, here is a great one pot meal.

Many years ago, I found a super easy recipe for making homemade chicken noodle soup. In a desire to modify this tasty recipe to make it noodle free, yet still hearty, in place of the noodles I used kale. As a kale lover, this quickly became one of my favorite soups! If you aren’t a kale lover, it works well with fresh spinach, also.

Nourish your mind,

Jen

Chicken Kale Soup

Ingredients

  • 1 small onion, chopped
  • 2-3 stalks celery sliced
  • 1 cup carrots sliced (about 2-3 peeled whole carrots)
  • 1 tbsp cooking fat - coconut oil, butter, or olive oil
  • 4 cups chicken broth or stock
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 2-3 chicken breasts
  • Curly kale torn into bite sized pieces (or fresh spinach)

Directions

Place cooking fat of choice in a stock pot over medium heat. Once heated, add onion, celery and carrots. Saute until softened and transparent. Add chicken broth, oregano, basil, salt and pepper. Stir to combine, increase heat to high, and bring to a boil. Once boiling, add chicken breasts. Reduce heat and simmer for 15-20, depending on the thickness of your chicken, minutes until the breast are cooked through. Turn heat to low. Carefully pull the chicken out, shred with forks, and return shredded chicken to the pot. In a serving bowl, place desired amount of kale. Ladle soup over the kale. The hot soup will soften the kale. Enjoy!