Chicken Kale Soup
Total Time 30 mins
Servings: 4 servings
Ingredients
- 2 Tablespoons (30ml) olive oil
- 1/2 onion , diced
- 1 pound (455g) boneless skinless chicken breast (or boneless thigh meat) , cut into small bite sized pieces
- 1 large carrot , chopped
- 1- inch (2.5cm) knob ginger, peeled & smashed
- 1/4 teaspoon (1ml) ground cumin
- 1/4 teaspoon (1ml) chili powder
- 1 teaspoon (5ml) soy sauce (Use Tamari for gluten free)
- 4 cups (2.84l) chicken stock
- 1 bunch of kale , ribs removed and leaves chopped
- salt to taste , depending on how salty your stock is
Directions
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In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook until translucent.
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Add chicken and cook for about 3 minutes or until brown on the outside. Add carrots, ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 2 more minutes.
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Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
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Simmer soup on low for about 15 minutes. Skim fat from top of soup occasionally, if needed.
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Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
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Serve hot.
