Kale Ginger Chicken Soup

I’ve been meaning to try this soup for a while now. And my anticipation was not for nothing. It doesn’t require much to prepare, yet it is full of flavor. It is so simple, yet so different. It is one of those chicken soups that can probably cure common cold. Just imagine all the goodness you’ll get from kale alone! It will truly warm your body and soul!
(A special note to my bestest friend. If you add some cooked noodles, right when you are adding kale, you’ll get funky, but healthy chicken noodle soup!)

  • White chicken meat, shredded or cut into small bite sized pieces
  • 3 tablespoons exta-virgin olive oil
  • 1 bunch kale, ribs removed and leaves chopped
  • 2 medium carrots, chopped
  • 1 large onion, minced
  • Fresh ginger (about 2″ knob), peeled, smashed and roughly chopped
  • 6-7 cups chicken stock
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon soy sauce
  • Salt 
  • Pepper
I like my chicken in the soup shredded and I like lots of it! I used meat from two breast and two thighs. So not exactly all white… Also, here is a little tip I discovered while making this soup about handling kale. It is much easier and way faster to rip the leafy part off the ribs and tear them to pieces with your hands, rather than chopping with knife.

Place a stock pot on medium heat and add olive oil. Once oil is hot, add onion and cook until translucent. Add chicken and cook for a few minutes, until the chicken starts to brown. 
Add carrots, ginger, cumin, chili powder and soy sauce. Stir and cook for another 2-3 more minutes.
Pour in chicken stock. Turn the heat to high and bring to a boil. Once it begins to boil, reduce heat to low and simmer for about 15 minutes. Then, add kale and cook for about 5 minutes or until kale becomes tender, but is still bright green. 
Season with salt and pepper to taste and enjoy while hot!

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