Categories: Soup
Ingredients
- 4 oz Kale
- 2 Carrots
- 3 Celery Stalks
- Yellow Onion
- 2 Garlic Cloves
- 2 Thyme Sprigs
- 2 Parsley Sprigs
- 2 Chicken Breasts
- 3 Vegetable Bouillon Cube
- Bay Leaf
Directions
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Thoroughly rinse produce and pat dry. Remove ribs from kale and chop leaves into ½" pieces. Peel carrots and cut both carrots and celery into ¼" dice. Chop onion into a small dice. Mince garlic. Stem thyme and coarsely chop leaves. Coarsely chop parsley. Rinse chicken breasts and pat dry.
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Bring a medium pot with 5 cups of water to a boil. Once boiling, add the 3 bouillon cubes, bay leaf, and thyme to taste (this herb can be strong for some, so taste as you go).
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Add the chicken breasts to the boiling broth. Reduce heat to medium-low and poach the chicken breasts until white and firm, about 12-15 minutes. Remove chicken from pot and allow to rest for 5 minutes. Slice the chicken into ¼" pieces and set aside. Cover broth with lid and simmer on low.
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While broth is simmering, warm 2 tsp. olive oil in a medium pan over medium-high heat. Once warm, add the garlic, onion, carrot, and celery, and sauté until translucent and beginning to soften, about 5-6 minutes. Then add the kale and cook for another 2-3 minutes, or until slightly tender.
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Add the sliced chicken and sautéed vegetables to the pot with simmering broth. Cook for 2 minutes over medium heat until warmed throughout. Add salt and pepper to taste.
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Ladle the soup with an equal amount of broth, vegetables, and chicken into shallow bowls. Garnish with parsley, any remaining thyme if desired, and a crack of black pepper. Remove the bay leaf from broth to ensure no one eats it.