Prep 0 mins
Cook 30 mins
chicken soup with kale
- 354.88 ml chicken breasts
- 946.36 ml kale
- 1 shallot
- 1 garlic clove
- 473.18 ml carrots
- 473.18 ml celery
- 946.36 ml chicken broth
- sautee shallot and garlic in pan.
- add carrots and continue to sautee.
- add chicken.
- add celery.
- add chicken broth, cook for 10 minutes.
- add kale (cut up, destemmed).
Pretty good. I've made some changes to my liking. Asian style. In pot, add 3-4 cloves of garlic. About 1/2 inch of ginger, sliced thinly. 2 tablespoons olive oil. Heat garlic until fragrant. Add chicken drumsticks (5-6 pieces). Fry & stir for one minute. Add 1 can of chicken broth & 6cups of water. 1 stalk of lemon grass, break in half. Salt & pepper. Boil and cook for 20 mins. Take chicken drumsticks out from pot. Cut meat off from bone. Put the meat back in the pot. Throw away bones. Add chopped carrots and kale. You can add any other veggies at this time. Simmer for 5-10 minutes. Turn off heat and serve in bowl. Yum.
I used onion instead of shallot and omitted the celery because I didn't have any. We enjoyed this soup although it was a bit bland. It was a great place to start. I added some salt and pepper and threw in some cooked wheat berries. We will make this again.