Chicken, Kale, and Carrot Soup

Soup – next to breakfast-for-dinner, it’s one of my go-to week night meals when I’m feeling less than enthusiastic about cooking. I usually always have stock in the house, and this cozy dish is great when you need something healthy and quick (and usually my three-year-old will eat it without making a fuss).


Serves 4-5
1 Quart Chicken Stock (Simple Homemade Stock Recipe)
2 Large Carrots Cut into ¼ Inch Slices
1 Medium Onion Chopped
3-4 Kale Leaves Chopped
1-2 Tbs Tomato Paste
Salt and Pepper to Taste
Cup Chopped Cooked Chicken (optional)
Pastina, Rice, or Noodles of your Choice (optional)

1. If using noodles, cook them until al dente in separate pot.
2. Add stock, carrots, onion, tomato paste, and chicken to medium/large pot and bring to a low simmer.
3. When carrots feel nearly done (soft), add kale and pastina, rice or noodles to the soup. Let simmer for 3-5 more minutes.
4. Add salt and pepper to taste (I usually let people add their own once it’s dished up).

See my simple recipe for homemade chicken stock. I’ve substituted kale for collard greens in the past, and the tomato paste isn’t necessary if you don’t have any on hand (but it’s my nana’s secret ingredient for more flavorful chicken soup). Make it your own by tossing in mushrooms, peas, a dash of hot sauce – whatever you like. Crusty bread or bagel chips make a great addition to soup, too.


Tip: Portion out tablespoons of unused tomato paste on a plastic or silicone cutting board and freeze until hard. Store in an air-tight container in the freezer for adding to soup, rice, etc. in the future.


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