This is perfect for the cold months and feeds a lot of people when you are on a budget.
Tips I learned making Chicken and Kale Soup:
- You can use any type of chicken you want. Frozen chicken breasts, left over chicken meat, and even canned chicken. It is really up to you.
- Don't be afraid of using 1 whole onion. It will cook down and really flavors the soup.
- If you can't find Kale, use spinach. I prefer kale because it doesn't wilt down or disintegrate as bad.
- You can really add any vegetable you believe would taste good or have in your kitchen.
- You can use bacon or pancetta. Again, whatever suits your taste and budget.
Ingredients for Chicken and Kale Soup (All credit to Weight Watches for Chicken and Escarole Recipe)
2 tablespoons of olive oil
1 oz of bacon, chopped (3 large slices)
1 large yellow onion, chopped
4 cloves of garlic, chopped
2 boxes of chicken broth, fat free and reduced sodium
1 can of stewed tomatoes (14.5 oz can)
1 pound of skinless, chicken chopped (whatever bite size you like, I like larger pieces)
1 cup of kale, cleaned and chopped
1 can of white kidney beans (rinsed and drained, 15oz can)
2 teaspoons of fresh or dried basil
1 cup of chopped black olives
1/2 teaspoon of salt to taste
2 teaspoons of ground black pepper
1/2 teaspoon of red pepper flakes
Grated Parmesan cheese to top
Directions:
Heat dutch oven or large spaghetti pot on medium heat. Add chopped bacon and begin to cook. Add onion and garlic and continue to cook. Add olive oil and chopped chicken (cooked or raw, either way) Season with black pepper. Add tomatoes and olives and continue to cook. Add chicken broth and bring to boil. After soup is boiling, reduce to simmer. Add beans, kale, basil, salt and red pepper. Let continue to cook and mesh together for 20-30 minutes. Serve immediately with crotini's and top with Parmesan cheese.
