12.14.2015

Easy Chicken, Kale and Potato Soup



If you're like me, you are always on the lookout for quick and easy dinner ideas. And if it uses leftover chicken, even better! I have been making this soup lately as a second dinner after roasting a chicken. I am not much of a recipe girl and usually cook by how it looks and tastes. So when I made it this week, I actually measured the ingredients and timed the cooking so I could share a recipe that makes sense. 

I included my roasted chicken and homemade broth recipes at the end of this post BUT you can totally make this with a rotisserie chicken and ready-made chicken broth if you are in a hurry.  Then you can have it ready in under 30 minutes. So here it is and I hope you like it as much as our family does. 




Ingredients:

8 cups broth
1 minced clove of garlic
4 cups diced potatoes 
8 cups chopped kale or collards
3 cups shredded chicken
1 can great northern beans, rinsed 
1 lemon, juiced



Recipe:
Bring the broth to a boil and add the diced potatoes, greens and garlic and reduce to a simmer. Cover and simmer for 20 minutes, or until the potatoes and greens are tender. Add the shredded chicken and beans and cook another 5 minutes. Remove from heat and squeeze and stir in the juice of the lemon. Add salt and pepper to taste. 



Roasted Garlic and Lemon Chicken Recipe:

Stuff a chicken with a whole head of garlic and two lemons sliced in half. Salt and pepper the chicken. Roast in 350 degree oven till done, when a meat thermometer inserted into the meaty part of the leg reads 165 degrees. 

Roasted Garlic and Lemon Chicken Broth Recipe:

Reserve the lemons and garlic from inside the chicken. Remove most of the meat from the chicken. Add the chicken to a large pot and fill it with water. Add the a quartered onion, a bunch of celery, some carrots, and the  lemons.  Squeeze the roasted garlic from the head onto a plate and use a fork to mash the garlic. Add the garlic to the pot along with two bay leaves, a half teaspoon of thyme, salt and pepper. Simmer for at least two hours, three or four is better. (Or if you can, after 12-24 hours it's honestly like drinking velvet) Skim any fat that rises to the top. Strain the broth through a colander and continue on with the recipe above. 

Note: If you use this broth for the above soup recipe, you can exclude the garlic and lemon from that recipe, unless you like it extra garlicky and lemony...






2 comments:

  1. This looks fabulous and so easy!!! This is a must try!

    ReplyDelete
  2. this looks yummy and easy-my kind of soup! Love kale too!

    ReplyDelete