Chicken Soup Recipe with Kale

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Vegetable broth is a cost-effective alternative that still provides flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often less expensive and provide similar nutrients.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is a more affordable protein option.

Heat a soup pot over high heat.

Add 1 tablespoon of olive oil to the pot.

Add 6 diced chicken thigh fillets, 1 teaspoon of dried thyme, salt, and pepper; mix to coat the chicken pieces.

Brown the chicken on all sides in the pot.

Remove the browned chicken from the pot.

Dice carrot, parsnip, and leek into rough chunks.

Add another tablespoon of olive oil to the pot and sauté the diced vegetables until softened.

Return the browned chicken to the pot with the vegetables.

Pour in 1 liter of select chicken stock and bring to a boil.

Reduce heat to a simmer and cook for about 10 minutes.

Prep the kale by removing the stalks and tearing the leaves.

Add the torn kale to the pot and let it wilt for about a minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens