Chicken Vegetable & Kale Soup, gluten free

Chicken Soup with Vegetables and Kale

Chicken soup with vegetables and kale

Serves: 6-8
Prep Time:20 minutes
Total Time: 50 minutes

This simple chicken soup is filling and light at the same time. Kale adds a bright green burst of nutrition while chicken soup, in general, has long been touted as being “good for what ails you.” A hint of sherry brings depth while the corn starch thickens it up and adds a nice bit of body. If you are avoiding corn, use tapioca instead or omit it all together. Lastly, the fresh squeeze of lemon wakes the whole bowl up! One of my favorites. Enjoy!

2 tablespoons olive oil (not extra virgin) or other mild flavored cooking oil of choice
1 medium onion, peeled and diced fine
5 – 6 celery stalks, strings removed, halved lengthwise and cut into 1/2 inch pieces
4 – 5 medium carrots, peeled and trimmed, wide ends halved lengthwise, cut into 1/2 inch pieces
4 cloves garlic, peeled and minced
2 Tablespoons dry sherry (optional but worth it)
2 boxes (32 ounce each) low-sodium chicken broth
2 – 3 boneless, skinless chicken breasts, cut into small 1/2 inch chunks (about 2 pounds)
1 Tablespoon dried oregano
1 Tablespoon dried thyme
1 Tablespoon kosher salt
2 Tablespoons gluten free corn starch
1 bunch kale, center stem removed, chopped fine and rubbed between fingers to soften
1/4 cup chopped fresh parsley

1. Saute Vegetables: In a large Dutch oven, heat oil over medium high-heat until shimmering. Add onion, celery and carrot and cook until soft, stirring often.

2. Add Garlic & Deglaze: Add garlic and stir, cooking until fragrant, about 1 minute. Add sherry and deglaze pan, stirring to coat vegetables. Cook until liquid mostly evaporates, about 3 minutes.

3. Simmer Soup: Add broth, chicken, oregano, thyme and salt and stir to combine. Bring to a boil. Simmer 10 minutes until chicken is cooked through.

4. Add Corn Starch: Mix corn starch with about 1/4 cup of water until smooth and add to soup, stirring to combine.

5. Finish & Serve: Add kale and parsley and cook for 2 minutes, stirring to combine. Adjust seasonings and serve hot. Enjoy!

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