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Hearty Chicken and Kale Soup Recipe

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This recipe for Hearty Chicken and Kale Soup is from Bring the Paper Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breasts, uncooked
1 1/2 cups onion
1 1/2 cups celery
1 tbsp. olive oil
1 cup fresh carrots
1 cup fresh red peppers
3 tbsp. dried oregano
6 fresh basil leaves
1/4 tsp. nutmeg
1 full bunch fresh thyme
32 oz. reduced sodium chicken broth
1/2 cup almond milk
2 cups fresh kale
1/4 tsp. black pepper
Directions:
Directions:
Dice onion and celery. Peel and slice carrots. Cut red peppers into 2-inch pieces.

In a large skillet over medium heat, lightly brown chicken for 5 to 6 minutes. Remove from heat.

In a separate skillet, heat olive oil over medium heat and sauté onion and celery for 5 minutes.

Add chicken pieces, carrots, red peppers, oregano, basil, nutmeg and thyme. Mix well and cook for 3 minutes.

In a large skillet add flour and slowly whisk in almond milk. Add cooked onions and celery. Transfer ingredients to a 4 quart pan. Add broth and almond milk; bring to a boil.

Stir kale into soup and cook for 5 minutes. Add pepper to taste before serving.

 

 

 

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