I had no intention of posting this recipe so I did not take photos along the way. Needed to use some chicken breasts that had been in the freezer and the kale in the fridge.
We really didn't add everything but the kitchen sink . . . but it seemed kind of like that at the time. Although we assumed the soup would be edible, we did not expect the final results. The aroma was enticing and it tasted VERY good!
Here’s the problem—I started it, Barry added to it, I added more to it! But, we put our heads together and think we have captured the essentials.
Chicken & Kale Soup
2 chicken breasts, bone-in
Seasonings for cooking the chicken breasts – I used 3 sprigs of rosemary, 1 large bay leaf and about ½ tsp. of poultry seasoning, salt & pepper (vary it according to your preference)
Kale – about ½ to ¾ of a bunch -- about 1½ to 2 cups when prepared (step 2)
½ of a medium onion, diced
1½ carrots, chunked or diced
1 medium turnip, diced
Additional chicken broth or stock, if needed
Additional seasoning: 1 tsp. seasoning salt, 1 tsp. cumin, ½ tsp. curry + additional salt & pepper if needed (seems like a rather strange combo but that’s what happens with two cooks watching the soup pot . . . but, it works for us)
1 (15 oz.) can cannellini beans (white kidney beans), undrained
1. Cover the chicken breasts with water; add the seasonings. Bring to a boil and turn down heat; simmer until chicken is tender. Remove bones and shed or cut meat into bite-sized pieces.
2. Rinse the kale; remove the leafy greens from the tough stem and tear or chop and toss into the soup.
Click here for instructions on kale preparation and nutritional info.
3. Add the other chopped veggies.
4. If needed, add additional chicken broth – we did need to add more as we wanted about 4 to 5 cups of total cooking liquid.
5. Add additional seasonings of your choice (see our notes above) and simmer until all of the veggies are tender.
6. Add can of undrained cannellini beans and heat thoroughly.
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