My boys weren't big fans of the kale. All three of them requested that I put their kale in a smoothie next time instead of soup. At least they like kale most of the time, right?
Chicken, White Bean and Kale Soup
Yield: 8 servings
1 tablespoon olive oil
1 small onion, chopped small
3 garlic cloves, minced
8 cups chicken stock or 8 cups water plus 3 tablespoons chicken base
1/2 - 1 teaspoon kosher salt, add more to taste depending on how salty your stock is
1 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3 cups cooked white beans or 2 cans white beans (no need to drain the beans)
3 cups cooked chicken, chopped bite size
4 cups kale leaves, removed from the stem and chopped bite size
Topping: freshly grated Parmesan or Pecorino Romano, 1-2 tablespoons for each bowl
Heat the oil over medium high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes. Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken and all the spices.
Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken. Add the kale and let it simmer for just a moment to wilt it slightly. Scoop into bowls and top with generous amounts of freshly grated Parmesan. Enjoy!
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
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