Enjoy! Much better than my first chicken kale soup recipe!
Luka’s Super Awesome Super Food Chicken Soup
1 medium sweet potato, peeled and diced
½ large onion, diced
3 stalks celery, chopped
Large handful of baby carrots, chopped
2 large handfuls of kale-this was about 4 full leaves before cutting (washed, stemmed, and sliced into ribbons)
1 can Northern beans, drained and rinsed
Feel free to add any other vegetables that you want--it's totally up to you!
1 whole bone-in chicken, skin and visible fat removed--you can use a chicken that has been precut into pieces for ease of cooking/removal.
5 bouillon cubes (chicken flavor)
48 oz Water
Dash of Garlic powder (optional)
In large stock pot, put in chicken, cover with water and add about 2 TBSP of salt. Bring to a rolling boil and then reduce to a slow boil for approximately one hour. While chicken is cooking, prep vegetables.
When chicken is done, remove from pan and allow to cool. Strain the broth through a sieve (I used a fine screen strainer)to remove any ooky bits and impurities. I also wiped out the stock pan to get any things clinging to the sides of the pan. Return broth to pan and add all veggies and bouillon cubes and garlic powder—cover and bring to a simmer. While this is cooking, carefully remove the chicken from the bones—careful—it might be hot! Chop/shred the chicken and return to the pot.(I did not put all the chicken back in--I kept some out for the ELB to have for dinner). Allow to cook until kale begins to get tender and sweet potato is softened.
This soup should be rather thick and hearty with the vegetables as long as you don’t use a ton of water. I used 48oz of water when I cooked my chicken and did not add any extra during this process.