Happy hump day! Only two more days until my 5-day vacation!!!!! <<Yep, I’m that excited.
Do you remember awhile back when I talked about the benefits of kale? Well for some reason I talked about kale soup and I showed a picture of kale soup, but I never actually posted the recipe for kale soup. Good one, Erin.
Over the weekend I made a trip to the grocery store (as I do most weekends) and bought some kale. Now, there’s obviously many recipes you can make with kale, but soup just reminds me of winter. It warms me inside and out. Though this soup isn’t particularly wintery, soup in general is a wintertime kind of food, if you ask me.
Plus, when Miguel saw that I bought kale he suggested that I make “that soup you made that one time.” Aaaand I actually knew what he was talking about. Wonderful. I’m quickly finding out that soup is easier to make than I ever imagined. Don’t get me wrong, sometimes I’m in a pinch for time and canned soup is just the way to go, but it’s incredible how much less sodium is in homemade soup. Seriously though, 140mg of sodium for 1 cup in the broth I used and approximately 450mg for 1/2 cup in an 11 ounce can of chicken noodle soup. Wow. Lucky for you, this soup is super simple and packed full of veggies, so it’s bound to keep you full without clogging your arteries 😉 Always a good thing, right?
Potato and Kale Soup
- Yield: 3-4 1x
- 4 c low sodium chicken broth
- 4 c raw kale
- 1 c carrots
- 6–8 red potatoes, sliced
- 2 chicken breasts
- 8 garlic cloves, minced
- 1 yellow onion, chopped
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt & pepper to taste
- Thaw chicken, cut into bit-size pieces; season with the Italian seasoning. Cook the chicken in a small skillet over the stovetop.
- Heat olive oil over a medium-large size skillet; add garlic, onion and carrots.
- Rinse kale with water and then sauté it into the mixture.
- In a medium-sized pot, add water and cook potatoes until soft. While potatoes are cooking, add chicken broth to the skillet.
- Once chicken and potatoes are finished cooking, add them to the kale and chicken broth mixture (into the large skillet).
- Simmer on low for 10-15 mins, stirring (and tasting) periodically. Add salt and pepper as necessary.
My suggestion? Serve this soup with your favorite kind of bread. You know, Panera Bread Style.
And I’m off to work and then to hot yoga afterward. Enjoy your day!
Q: What is your favorite “wintery” soup? What is your preferred way to eat kale?