VEGETABLES

Leftover Chicken and Kale Soup

So what do you do with that roast chicken the day after? In my home growing up my mother would make kale chicken soup. It is so simple and so, so good

You can make broth with your leftover bones, check out how to do that here or here.

You will need-

4 cups chicken broth or homemade stock. I suggest organic because stock uses all those good juices from the bones and you want your chickens to be as healthy as possible.

1 1/2 cups chicken pulled from the bones of your roaster or any other cooked chicken you have on hand.

5 Cups of Kale with the large center stems removed and torn up into 1 inch or smaller pieces.

1 medium-large onion depending on how much you like onion!

4 good size cloves of garlic.

3 tablespoons olive oil

salt and cracked pepper to taste.

Good quality block of Parmesan or Romano cheese for garnishing.

Tools of the trade. A large high sided skillet or pot. Sharp knife. Cutting board. Cheese grater with a fine grate.

Wash and prepare the kale and set it aside. So why tear up greens vs. cutting them. It's actually really cool what happens to greens when we tear them. Because they are still alive, in their own way, tearing them sends messages to the cells to release antioxidants. Cut the onion into large slivers. Heat the olive oil in the pot or skillet on medium and when it is hot add the onion. Cook until translucent, about five minutes. Add the garlic stir to mix it in, turn down the heat a bit and cook for two minutes more. Add the kale, cooked chicken and broth and simmer until the kale is wilted and the broth is warm, about five more minutes. The kale should be wilted but still a bright and vibrant green. If it gets overcooked it will turn a grayish, yellowish green. Add salt and pepper to taste. Serve in a large bowl and garnish with grated Parmesan or Romano cheese. If you are a bread eater this soup is elevated by a nice crusty loaf of bread or some crispy toast.