Velvety Chicken and Kale Broth
Ingredients: 13
A comforting and nourishing soup with tender chicken and hearty kale simmered in a rich homemade broth.
Ingredients
| 1 | yellow onion, diced |
|---|---|
| 4 | celery stalks, diced |
| 4 | garlic cloves, minced |
| 1⁄2 | teaspoon red pepper flakes |
| 1 | teaspoon turmeric |
| 1⁄2 | cup apple cider vinegar |
| 1 | tablespoon Worcestershire |
| 8 | cups homemade chicken stock (can be subbed with low sodium store bought) |
| 6 | cups water |
| 1 | pound chicken breast (about 2 breasts) |
| 1 | lemon, juice only |
| 1 | bunch kale, stems removed, rough chop |
| 1 | salt and pepper |
Instructions
-
- Commence by heating a drizzle of olive oil in a Dutch oven over medium heat. Add in the diced yellow onions, chopped celery, a hint of red pepper flakes, a touch of turmeric, and a pinch of salt and pepper. Let the vegetables cook until they are soft, approximately 5 minutes. Introduce the minced garlic and let it cook for one minute.
- Pour in a splash of Worcestershire sauce and apple cider vinegar, allowing it to reduce for 3-4 minutes. Pour in the homemade chicken stock and water, season generously with salt and slightly with pepper. Bring the mixture to a vigorous boil. Once it reaches a boil, reduce the heat to a gentle simmer.
- Season the chicken breasts with salt and pepper, then carefully place them into the simmering broth. Squeeze in the juice of a lemon, cover the pot, and let it simmer gently for 45 minutes to 1 hour.
- Turn off the heat. Shred the cooked chicken back into the velvety broth. Serve the soup steaming hot, optionally garnished with shaved parmesan on top.
Jul 19, 2024