Tuesday, April 14, 2015
Chicken and Kale Soup
The recipe goes together quickly which is great when you have bronchitis. My daughter came home from Vermont with it and of course, I just had to get it. Yuck!
All you need to do is brown the onions and chicken, I know it does not look like I browned the chicken in the picture, but I did. It seemed to change color when I cooked it.
Add the broth and heat through. Add the kale and simmer about 5 minutes. Serve with basil and Parmesan cheese. Dinner is ready!
The post Chicken and Kale Soup first appeared on Eclectic Red Barn.
Recipe Print
Spring Chicken Soup with Kale and Basil
Ingredients:
1 ¼ pounds boneless, skinless chicken breast or thighs, cut into ¾ pieces
½ teaspoon salt
½ teaspoon pepper
¼ minced onion
2 tablespoons olive oil
1 32 oz reduced sodium chicken broth (4 cups)
1 bunch kale, washed, trimmed and cut in 1-inch pieces
¼ cup chopped fresh basil
¼ cup finely shredded Parmesan cheese
Directions:
- Sprinkle chicken with salt and pepper. In a large saucepan cook chicken and onions in hot olive oil over medium heat about 8 minutes or until chicken is browned and onions are tender.
- Carefully stir in chicken broth. Bring to boil; reduce heat. Stir in kale. Simmer, uncovered, about 5 minutes or until kale is tender.
- Just before serving, stir in fresh basil. Sprinkle servings with Parmesan cheese.
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