Saturday, 11 January 2014

Chicken and Kale Soup

Soup is one of those things that are so comforting on a cold winter day. It's one of my favourite things to eat too. I received my Clean Eating Magazine in the mail this week, there was a recipe for Italian Turkey soup that looked delicious. There was some ingredients in the soup that I didn't like or have so I based this recipe off of that one and made it so that it suited my tastes!

1 tbsp olive oil divided
1 large or 2 small chicken breasts or 1lb ground chicken
1 rutabaga, peeled, cut into bite size pieces
2 carrots, peeled, cut into bite size pieces
1 bunch kale, stems removed and roughly chopped
1 onion chopped
4 garlic minced
1/2 tbsp dried oregano
1 tsp cayenne pepper
1/2 tbsp dried basil
1/2 tsp salt and pepper
1 carton of chicken stock
1 big can of diced tomatoes
more salt and pepper to taste

If your using Chicken breasts, cut them in chunks, pulse in the food processor in batches, until ground but not made into a paste. Heat 1/2 tbsp olive oil in a pot, brown the ground meat. remove to a bowl. Heat the rest of the oil in the pan, add the onion and garlic, saute until softened, add the meat and juices back into the pot. Add all the spices in and  1/2 tsp salt and pepper. Stir for a couple of minutes. Add in the stock, tomatoes, and rutabaga and carrots. Bring to a boil, cover and simmer for 20 minutes. Add in the kale, cover and simmer for another 20 minutes or until all the veggies are tender. Taste and add more salt and pepper if you like. I like alot of pepper.

I was able to get seven servings of this, I kept  three for the week and froze the other 4 in freezer jam jars

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