30 Mar Hearty Chicken Soup

By admin 0 Comments
0 Likes

Taking advantage of the last few cold days until fall... and shredded chicken from a roasted whole bird.

 

We are pretty ready for spring around here.

IMG_6843

I am ready for the garden.

Adam is ready to work with animals without freezing his fingers off.

Theo is ready to spend every waking hour out roaming around.

And, Savannah? She is just ready to be outside. Being a November baby she has basically spent her whole life until this point indoors.

These cold days that seem to be lingering will not be missed.

At least the weather part of cold days. But, one cold day staple that will be missed?

Soup.

DSC_0985

This whole family loves soup. It’s cozy and easy. Plus, there are also so many different ways to do soup that it’s hard to get bored.

We like to switch it up with the ingredients. Sometimes it’s all veg. Sometimes we go creamy. Sometimes we just throw everything we have in the refrigerator in and call it dinner.

That actually happens a lot. Forget a recipe, just empty the fridge.

This is where having whole chickens in freezer helps a lot. We always have tons of chicken stock made from bones and plenty of left over shredded chicken from a roasted bird.  Both are an easy start for soup.

Combine those with some everyday veggies like onions and carrots as well as some more earthy flavors like kale and mushrooms this soup is hearty.  Healthy.  And, full of enough warmth to take that last push towards spring.

DSC_0984

 

Save Print
This is where having whole chickens in freezer helps a lot. We always have tons of chicken stock made from bones and plenty of left over shredded chicken from a roasted bird.  Combined with some everyday veggies like onions and carrots as well as some earavors like kale and mushrooms this soup is hearty.  Healthy.  And, full of enough warmth to really get us to spring.thy flChicken, Mushroom, and Kale Soup
 
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup of mushrooms, sliced
  • 5 cloves of garlic, minced
  • 8 cups of chicken stock
  • 2 bay leaves
  • ½ teaspoon tumeric
  • ½ teaspoon crushed red pepper
  • Pinch of salt
  • 3 cups shredded chicken
  • 2 cups baby kale leaves
Instructions
  1. In a large pot, heat oil over medium high head. Salute onion, celery and carrots. Add mushrooms and garlic. Cook for 3-5 minutes.
  2. Stur in the chicken stock, bay leaves, crushed red pepper and salt. Bring to a boil.
  3. Mix in chicken. Cover and simmer for 20 minutes.
  4. Add kale. Cover and simmer for an additional 5 minutes.
  5. Remove Bay Leaves and serve.

IMG_6875

No Comments

Sorry, the comment form is closed at this time.