Chicken and Kale Soup

An easy to make, Chicken and Kale Soup with chopped carrots, celery, onion and a little garlic. It's so deliciously healthy, comforting and perfect for busy weeknights.

Course Main Course, Soup

Cuisine Italian

Keyword Chicken and Kale Soup

Prep Time 20

Cook Time 35

Servings

Calories 236kcal

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