Chicken Soup With Kale Food

CHICKEN SOUP WITH KALE

Steps:

• Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Add carrots, bay leaf and broth; stir. Bring to boil; simmer on medium-low heat 20 min., adding orzo for the last 5 min.
• Add chicken; cook 5 to 8 min. or until done, stirring frequently. Stir in kale; cook and stir 3 min. or just until wilted. Remove and discard bay leaf.
• Serve soup topped with sunflower kernels.

CHEATER'S CHICKEN AND RICE SOUP WITH LEMON AND KALE

Steps:

• Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot. Bring to a simmer over medium heat, stirring occasionally.
• Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes. Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning.
• Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper.

CHICKEN KALE SOUP

Steps:

• sautee shallot and garlic in pan.
• add carrots and continue to sautee.
• add chicken.
• add celery.
• add chicken broth, cook for 10 minutes.
• add kale (cut up, destemmed).

SPICED BLACK BEAN & CHICKEN SOUP WITH KALE

Steps:

• Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.
• Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can't serve the soup straight away.

CHICKEN SOUP WITH KALE, CHAYOTE AND PONZU

Steps:

• Wash the chicken and then cut it along the bone on both sides so that there are 3 pieces of chicken for each thigh.
• Put chicken in a saucepan with about a quart of water, so that the chicken is covered. Add the bay leaf. Bring to a boil and then lower the heat to low, simmering for about 1/2 hour.
• Skim the water to remove any scum and then transfer the chicken and water to a larger kettle or stockpot. Turn on the heat to medium.
• While the chicken thighs are cooking in the sauce pan, wash the kale. Pull the smaller leaves off the stem and then trim the thick stems off, and tear the leaves up into pieces that are about 1" to 2". Put the kale into the larger pot on top of the chicken first.
• Slice the chayote, along the slit, in half, and then peel and cut into 1" cubes.
• Peel the potato and cut into 1" cubes.
• Peel and cut the carrots, and celery and put everything into pot.
• The kale will be wilting. Give things a stir. Cover with water.
• Chop as much onion as you like, and as much garlic as you like and add it to the pot.
• Add as much water as you like and bring it all to a boil. Then lower the heat to simmer for about an hour.
• I added the soy sauce and ponzu after it had finished cooking, but I'm not sure it matters when it is added inches I added just enough for an accent flavor without adding enough to make it strong.

CHICKEN LENTIL SOUP WITH KALE

Steps:

• In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
• Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
• Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
• Remove bay leaves before serving.