Chicken and Kale Soup - Lunch Version
6
Servings
11
Ingredients
0
Comments
Brimming with tender shredded chicken and classic vegetables this Chicken and Kale Soup is perfect for fending off seasonal colds or just keeping toasty in the midst of winter's chill.
6
Servings
11
Ingredients
0
Comments
Ingredients
- 3 tablespoons Coconut Oil
- ¼ cups dice Onion, Yellow
- ⅔ cups slice Leek
- 4 teaspoons mince Garlic, Cloves
- 1 tablespoon chop Thyme, Fresh
- 2 cups dice Carrot
- 1 cup dice Celery
- 4 cups Chicken Broth/Stock
- 1 teaspoon Sea Salt
- 4 cups cook and shred Chicken, Boneless Breasts
- 4 cups chop Kale
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Melt coconut oil in a pan over medium high heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Melt coconut oil in a pan over medium high heat.
- Saute onions, leeks, garlic, and thyme until onions are translucent.
- Add carrots and celery and continue to cook for another 5 minutes.
- Add chicken stock and sea salt. Bring to a boil.
- Cover and simmer for 20 minutes.
- Add chicken and kale. Cover and continue to simmer for another 15 minutes.