Chicken Kale Soup
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Stirring spoon
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts cubed
- 6 cups chicken broth
- 2 cups kale chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until onions are translucent.
- Add cubed chicken breasts to the pot and cook until lightly browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil.
- Add chopped kale, sliced carrots, and sliced celery to the pot.
- Season with salt, black pepper, and dried thyme.
- Reduce heat to low and let the soup simmer for 20 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes before serving.
Notes
When preparing this dish, ensure that the chicken is cooked thoroughly before adding the broth. You can adjust the seasoning to your taste by adding more herbs or spices as desired. For a richer flavor, consider using bone-in chicken pieces, which you can remove before serving. Always taste the soup before serving to check if additional salt or pepper is needed.
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