by After a busy afternoon running errands, there is nothing more welcoming than a big bowl of homemade Chicken and Kale Soup.
You can probably call this soup, vitamins in a bowl! It’s chock full of healthy and hearty vegetables. And it’s so delicious too!
I often start my soup base with a holy trinity of onion, carrots and celery. It’s a wonderful way of building up flavours for your soup.
I then add whatever greens I may have on hand. But I must say that kale quickly became a new must have, cruciferous vegetable in my kitchen. It makes an appearance in lots of recipes in my house and I always add some to my gnocchi soup with butternut squash.
Kale, being called, ” the queen of greens” and a “nutritional powerhouse” also makes a delicious pesto sauce which can be tossed with pasta or used as a topping for pizza.
From a quick kale salad with apples and walnuts to a more elaborate meal of a Chicken Parmesan dish, there’s always room for kale on your plate.
How to Make a Chicken and Kale Soup Recipe
There’s really not much effort required in making this soup. Except maybe for washing and chopping some vegetables. And, it’s made even more easy with store bought rotisserie chicken.
Let’s get started with making this cozy winter soup!
- Heat the oil in a large stock pot over medium heat and add the chopped onion, carrots, celery, minced garlic, tomato paste and sauté for about 5 minutes, while stirring occasionally.
- Add in the chopped kale with a dash of salt and pepper.
- Stir together till the kale wilts somewhat. It should only take about a minute or 2.
- Add in the diced rotisserie chicken and stir well to combine with the vegetables.
- Pour in a 1/2 cup of the chicken broth while stirring to release any brown bits at the bottom of the pot. (there’s lot’s of flavours there)
- Then add in the remaining broth and stir well.
- Cover and bring to a boil then reduce the heat to low and allow the soup to simmer for about 20 minutes.
That’s it! Easy and breezy!
I love to serve this simple and delicious soup, with freshly grated Parmigiano Reggiano cheese and a drizzle of some good quality extra virgin olive oil.
And, I usually round it off with a crispy salad and some crusty bread for a complete meal.
Enjoy this flavourful soup for lunch or supper and happy cooking dear friends!
Chicken and Kale Soup
Equipment
- 1 Stockpot
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion (chopped)
- 1½ cups sliced carrots
- 1½ cups sliced celery
- 2 garlic cloves (minced)
- 2 tablespoons tomato paste (I used the concentrated tomato paste sold in tubes.)
- 4 cups finely chopped kale (loosely packed)
- 1/2 rotisserie chicken (skin and bones removed and diced into small pieces.)
- 8 cups chicken broth
- pinch salt
- pinch pepper
- freshly grated Parmigiano Reggiano cheese
Instructions
- Heat the oil in a large stock pot.
- Add in the chopped onion, carrots, celery, minced garlic and tomato paste.
- Sautée the vegetables together for about 5 minutes while stirring occasionally. (or just until fork tender)
- Add in the chopped kale with a dash of salt and pepper and stir the mixture for about 1 minute. Or just until the kale wilts somewhat, which will take under 1 minute.
- Stir in the diced rotisserie chicken.
- Pour in a 1/2 cup of the chicken stock and stir to release any brown bits from the bottom of the pot.
- Add in the remaining stock, cover and bring to a boil.
- Once it comes to a boil, lower the heat and allow to simmer for about 20 minutes.
- Plate and serve topped with Parmigiano Reggiano cheese and a garnish of fresh kale.
Nutrition
Gosh totally agree with the scarfability of this soup – just my kind of recipe.
Thank-you Sally. I thoroughly enjoy your blog and thanks for following mine?
It sounds delicious!!!