Rhonda’s got another winning recipe of Chicken Kale Vegetable for you today. I just love this time of year when the weather has cooled and you get the last of the Fall vegetables to enjoy. If you have ever tended to a garden or belonged to a CSA you know the last few weeks of your crop season can be plentiful – especially you have kale in your garden. Never fear – Rhonda has an awesome Chicken Kale Vegetable Soup recipe to share that uses up lots of kale and makes you feel all warm inside.
Got Kale? KALE YEAH!
I still have tons of kale in my garden. Kale is a great fall vegetable, hearty enough to withstand the colder conditions outside. I love to sauté kale with bacon ends and navy beans. As the colder weather approaches, I enjoy kale in soup. It’s a hearty vegetable (like escarole) that holds its texture well in a soup. It is both delicious and good for you.This is a super-simple recipe that you can whip up in no time for a family meal during the week. You can cook your chicken a day or two ahead to make this recipe quick and easy.
You begin by sauteeing some garlic and then adding potatoes, celery, carrots and kale.
Once the kale has cooked down and the potatoes, carrot and celery are tender you add the shredded, cooked chicken,stock and water and allow the soup to simmer for 30 minutes. Before you know it you have Chicken Kale Vegetable Soup ready to be served.
- 2 cups of kale leaves (chopped)
- 3 garlic cloves (chopped)
- 2 large carrots (peeled and cut into ½ moon shapes)
- 2 celery stalks (large dice)
- 2-3 russet potatoes (peeled and large dice)
- 1-2 tablespoons of olive oil
- 2-3 chicken thigh meat (cooked and shredded)
- 32 FL oz. Chicken Stock
- 1 cup of hot water
- Parsley to garnish
- Salt and pepper to taste
- In a large pot, add olive oil over medium heat until hot. Add the chopped garlic and cook, stirring for 1 minute.
- Reduce the heat to low, and add the potatoes, celery, carrots and kale. Allow to simmer over low heat until the vegetable begins to soften, about 5 minutes.
- Add the chicken stock and water and season with salt and pepper. Bring the soup to a boil and then lower the heat so that the liquid is simmering.
- Add the shredded cooked chicken and let soup simmer for about 20-30 minutes.
- Add more stock if necessary. Top each serving with fresh chopped parsley.
This article was written by GGG contributor Rhonda for food blogger Linda Arceo and Giggles, Gobbles and Gulps