Chicken, Kale, and Veggie Soup
10.3 oz Celery, about 6 stalks diced small
4.4 oz Carrots, about 2 large diced
6.1 oz Leeks, 2 medium diced
3.9 oz Onion, 1 small diced
1 oz Garlic, about 8 large cloves slivered
1 bunch Kale, pulled from hard stems, torn into small pieces
½ Tb Extra virgin olive oil
1 Tb Butter
1.5 Lb Skinless Bone in Chicken Breast
12 cups Chicken stock (2 boxes Swanson’s plus 2 cans)
Freshly cracked black pepper
Heat butter and oil in a large dutch oven, or heavy bottomed pot, over medium heat. Season chicken breasts with salt and pepper. Sear in dutch oven, a few minutes per side to caramelize and develop flavor. Remove chicken and set aside on a plate. Add all the vegetables except the kale into the pot. Keep heat on medium to low so you don’t burn the veggies. Season the veggies with additional salt and pepper, about a tsp each. Let the vegetables cook down until the onion and garlic are translucent and the carrots soften, about 10-12 minutes. Stirring frequently to check for burning and doneness. Add the kale and cook until the kale turns dark green, 3-5 minutes, stirring. Add chicken breast and any collected juices back into the pot. Add all the chicken stock and turn heat to high to bring to a boil. Once boiling turn heat to low to simmer, covered, for 20 minutes or so until chicken is cooked through. Remove breasts from the pot and remove all meat from the bones and shred or dice. Return meat and *bones to pot and continue to simmer for 30 minutes. Remove bones from the pot and enjoy!
*if you are in a hurry/starving to death don’t return the bones and enjoy on the spot!
for mine it was 11.25 oz per serving, serving will vary depending on the amount of veg you use.
Fat: 5 g
Sodium: 410 mg
Total Carbs: 7.6 g
Sugar: 2.4 g
Fiber: 1.7 g
Protein: 17 g
(Please pardon my gross stovetop!)