Category Archives: Soup

Kale, Chicken and Spinach Soup

 

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Kale is a “super green.”  It is nutritious, flavorful and easy to use.  I find myself using kale in juices, quick sautés, in salads and on pizzas. I do love kale.  In hour house kale is a very controversial product.  My wife and kids hate it and I, as you know, love it.  I never tire of sneaking kale into recipes to see if they notice.   Good times indeed.  Approximately 80% of the time they don’t even notice and love what they are eating, even with the dreaded kale.  That is not the case with this soup, I love it, but for them it was an epic fail . . . it’s loaded with delicious, nutritious, dreaded and feared Kale!

This is a very simple but flavorful soup that is loaded with good stuff.  It has enough substance to it that it can be a meal.  It would also be a fantastic accompaniment to a salad or sandwich, or an elegant and healthy first course.

I made the chicken stock (which you can see in an earlier post) and turned it directly into this soup.  I was able to get some of the leftover meat off the leg bones in the stock and add it to the soup (the dark meat stays nice and moist after the long cooking).

The method for making this soup is very simple.  I do not sauté and caramelize any of the vegetables.  I simply heat the stock and add the ingredients in a straightforward time line.  The reason I can get such a flavorful soup so easily is the homemade stock.  Simple things done well.

Kale, Spinach and Chicken Soup

Makes about 2 quarts

Ingredients

1.5 quarts of good homemade chicken stock

2 carrots, diced (about 2 ½ ounces)

2 stalks celery, diced (about 2 ½ ounces)

1 onion, diced (about 7 ounces)

10 leaves kale, rough chopped (about 4 ounces)

3 cloves garlic, chopped (3/4 ounce)

1 teaspoon fresh chopped thyme

2 ounces baby spinach

1 tablespoon lemon juice

Salt and pepper to taste

 

1.       In a sauce pot, large enough to hold all ingredients, heat the chicken stock.

2.       Add all ingredients except the kale, spinach, thyme and lemon.  Simmer for ½ hour.  Add  some salt and pepper and taste the soup.  It should be getting very flavorful and rich.

3.       Add the kale and spinach, simmer for 15 more minutes.

4.       Adjust seasoning with salt, pepper and lemon.

Thyme Out,

Jason