Chicken Lentil Kale Soup
Source of Recipe
Big Oven
Recipe Introduction
Makes/Yield: 8 servings
List of Ingredients
Ingredients:
1 tablespoon Extra virgin olive oil
1 cup Chopped onion
1 cup Coarsely chopped carrot
2-4 cloves Minced garlic
1 cup Chopped mushroom
8 cups Low sodium chicken broth
2 teaspoons Dried basil
2 Bay leaves
1 teaspoon Sea salt
1/4 teaspoon Course ground black pepper
6 cups Rough chopped kale
2 cups Cooked chicken; Breast or thigh,
sauteed in EVOO with 1/8 tsp allspice and
1/4 tsp sea salt
1 medium Tomato; Seeded
1 tsp Angostura Bitters; Optional
Recipe
Preparation:
1. In a large saucepan or stockpot, heat oil over medium-low heat. Add onion, carrot, mushrooms, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
2. Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
3. Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
4. Stir in chicken,tomato, and, if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
5. Remove bay leaves before serving, and add a couple dashes of bitters to each bowl (optional).
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