This soup was originally posted last year, but I’m re-posting the recipe today because it’s finally Fall in Austin, Texas and this soup is perfect for cold, wet weather. Enjoy!
I have a cold, but fortunately I made plenty of Homemade Chicken Stock before I got sick so cooking up this Chicken and Kale Soup is not terribly labor intensive.
This soup is incredibly flavorful and the vegetables, kale, and chicken stock make it a super food, full of nutrients to relieve me from this cold (the high dose of Psuedoephedrine in my system may also be helping with that). If nothing else, this soup is definitely comforting and sometimes that’s all I need. A warm, loving food hug.
Chicken and Kale Soup
Prep Time: 10 minutes
Cook Time: 55 minutes
NOTE: Homemade Chicken Stock is not a requirement for this recipe, but it sure does make it that much more incredible (and healthy too). If you go with store bought stock visit my Favorite Food Products Page for a suggested brand.
- 10 C. Water
- 2 Chicken breast
- 4 Chicken tender loins
- 1 TBS. Grapeseed or Safflower oil
- 2 C. Tuscan Kale, chopped
- 1 C. Onion, small dice
- 1 1/4 C. Celery, sliced on a bias
- 1 1/4 C. Carrot, sliced on a bias
- 1 TSP. Garlic, minced
- 1 TSP. Kosher salt
- 1/2 TSP. Fresh cracked black pepper
- 1/2 TSP. Dried thyme
- 4 C. Homemade Chicken Stock
- 1 C. Jasmine rice, uncooked
- 1/4 C. Parsley, minced
- In a large stock pot or dutch oven, bring water boil. Boil chicken, uncovered, until cooked through, internal temperature of about 165 degrees, about 25 minutes. Remove chicken from water and set aside. When cool shred chicken using two forks. Transfer the cooking liquid (which is now chicken broth) to a large container to reserve.
- Bring the same stock pot to medium-high heat. Heat grapeseed oil. Saute Kale in grapeseed oil for about 1 minute, add onion, celery, carrot, garlic, kosher salt, black pepper, and thyme. Saute for about one minute. Add reserved 4 cups of chicken cooking liquid and 4 Cups chicken stock. Bring to the boil and reduce to simmer. Cover and simmer about 15 minutes.
- Return shredded chicken and add rice to pot. Simmer, covered, for an additional 15 minutes until rice is tender and chicken is heated through. Add parsley in the last 5 minutes of cooking. (tip: the rice may absorb a lot of the liquid so you may want to add more stock or reserved chicken broth after it has cooked completely. Just stir the stock in, cook until hot, and serve immediately).