Hearty Chicken Kale Soup
A steaming bowl of hearty chicken kale soup is sure to hit the spot whether it's cold outside, you're under the weather, or you just want a comforting meal!
Lisa from A Day in the Kitchen
raw chicken pieces, bone-in, skin-on
(see note below)
organic chicken broth
Remove stiff stems from kale and tear kale leaves into bite sized pieces. Rinse well under cold water and let drain. Set aside.
Combine chicken pieces, water, and salt in a medium pot over medium heat and bring to a gentle boil.
Skim any scum and foam from the surface and discard.
Reduce heat to low and continue to cook for 15 minutes, continuing to remove any scum and foam until it is mostly gone.
Heat a large stockpot over medium-high heat. Add 2 tbs light olive oil.
Add onions and fry about 1 minute. Add garlic and fry another minute.
Add chicken pieces and skimmed liquid to the stockpot.
Add chicken broth to the stockpot. Bring to a boil.
Reduce heat to simmer and cover the pot, leaving it slightly uncovered.
Simmer for 1 hour.
Remove chicken pieces and remove skin and bones from the meat.
Add kale to the pot and stir.
Shred the chicken meat and return to the pot.
Heat through and serve hot.
I like to use bone-in chicken thighs or drumsticks for the stock. You get nice tender meat from those pieces for the soup.
For an even heartier soup, add 1 - 1 1/2 cups of cooked rice to the soup at the same time as the kale.
No kale? Substitute it with other vegetables like broccoli, cauliflower, Chinese cabbage, etc.
I like to use Imagine Organic Chicken broth for this soup, but use whatever brand you find available!