If you’re looking for a quick, easy, tasty recipe for all that kale you’ve got in your crisper then this is the one for you! Thanks to our share in a local food co-op (and if you have those near you, support local farmers and join up!) I was the recipient of two decent heads of kale – while one went yellow and therefore bad, the other was put to good use in this recipe for Chicken, Kale and Carrot Soup before it had the chance to do the same.
I make quite a lot of soup at my house – mostly because it makes a comforting and delicious meal when paired with insanely good bagels that we get from a local place. What gives this soup it’s more than typical “umami” flavor is the use of soy sauce and spices. Seriously, it is so so good!
- 1 tablespoon of olive oil
- 1 medium-sized onion, diced
- 2 chicken breasts, diced into small pieces
- 3 carrots, chopped into 1/2 inch pieces
- 2 tablespoons soy sauce
- 1/2 tablespoon cumin
- 1/2 tablespoon chili pepper
- 3 1/2 cups chicken stock
- 1 head of kale, stalks removed and chopped into small pieces
- Once you’ve prepared your ingredients, in a large pot heat up your olive oil and saute your diced onion until it is translucent. Then, add your diced chicken and and heat for 4-5 minutes or until cooked.
- Once the chicken looks cooked (no longer pink) add your chopped carrots, soy sauce, cumin, chili pepper and chicken stock. Stir and bring to a boil.
- One the soup reaches a boil, lower heat and simmer for 10 minutes.
- After simmering, add your chopped kale (make sure those stalks are gone!) and stir in. Put a lid on your pot and allow to simmer on low for an additional 15-20 minutes until the kale has significantly softened.
- Serve & enjoy!