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!
~Haley
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.
When it comes to culinary standards and technique I am a great proponent of understanding the basics, knowing why we cook the way we cook, and setting a personal standard of excellence for the food I feed my family. At the same time, however, I am a busy mom with a career, side projects and volunteer work, and 3-4 hungry mouths to feed at any given moment.
In the wake of this week’s mass shooting in Orlando, FL, I struggle to decide what to write. Do I write about banana muffins and focus on the perfectly happy, bright, and sunny world of food that we food bloggers tend to gravitate toward during this time when I, and many others, feel far from happy?
Need a quick gluten free chicken dinner or just something that the kids will eat (besides chicken nuggets)? Try this trick with corn chips for gluten free chicken tonight!
Continue reading Gluten Free Corn Tortilla Chip Chicken
Most of us home cooks buy pre-cut pieces of chicken rather than whole chickens. We think a pack of chicken breasts, thighs, legs or wings can be more affordable. This can be true if you plan to cook several of each piece in a value pack. However, I want to challenge this notion a bit. You can get more for your buck if learn to debone a chicken and use all of the bird to it’s max. The trick is learning the techniques to unlock all of the flavor in the whole chicken.
