KALE SOUP WITH CHICKEN RECIPES

CHICKEN & KALE SOUP RECIPE | EATINGWELL

Chicken & Kale Soup Recipe | EatingWell image

This easy chicken and kale soup will keep you warm on a cold and rainy day or any day that calls for a simple, hearty soup. For convenience, you can make this soup with frozen kale without the need to thaw it beforehand.

Provided by Julia Levy

Categories Healthy Chicken Tenders Recipes

Total Time 45 minutes

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 ½ cups chopped yellow onion
1 tablespoon minced garlic
1 (15 ounce) can no-salt-added great northern beans, rinsed
12 ounces boneless, skinless chicken breast or chicken tenders
2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
6 cups unsalted chicken broth
3 thyme sprigs
1 teaspoon kosher salt
½ teaspoon ground pepper
3 cups chopped kale or 1 10-ounce package frozen chopped kale
2 tablespoons lemon juice

Steps:

Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 18 minutes.
Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.

Nutrition Facts : Calories 271.3 calories, CarbohydrateContent 30.4 g, CholesterolContent 48.2 mg, FatContent 5.1 g, FiberContent 7 g, ProteinContent 25.8 g, SaturatedFatContent 0.9 g, SodiumContent 531 mg, SugarContent 4.5 g

KALE SOUP WITH POTATOES AND SAUSAGE RECIPE - NYT COOKING

Kale Soup With Potatoes and Sausage Recipe - NYT Cooking image

Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.

Provided by Molly O'Neill

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
2 large baking potatoes, peeled and cut into 1/4-inch cubes
1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
4 cups chicken broth, homemade or low-sodium canned
1 tablespoon balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
3 plum tomatoes, cored and cut into 1/2-inch dice

Steps:

Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 793, UnsaturatedFatContent 27 grams, CarbohydrateContent 54 grams, FatContent 47 grams, FiberContent 5 grams, ProteinContent 39 grams, SaturatedFatContent 17 grams, SodiumContent 1767 milligrams, SugarContent 9 grams

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