I’ve been super busy working on some very exciting upcoming projects and haven’t had much extra time for cooking lately. The temps are dropping and I really wanted something hearty and comforting yet still healthy. I also wanted something that would last me several days so that I don’t have to worry too much about food prep while I’m working. I have tons of veggies and greens in my fridge from juicing so I thought I’d put them to use in a delicious healthy soup!
This recipe is so simple yet this soup tastes so good!! If I had to describe it in one word: HOME. It just has that comforting feeling that comes from a warm, home cooked meal made with love! I had my first experience making homemade broth right after the new year. My mom has always made homemade broth since I was a kid but for some reason I was always intimidated to do it myself. Now I’ve realized how silly that was because it’s probably one of the easiest things ever!
To Make Bone Broth: I saved and froze all the leftover bones from rotisserie chickens I had picked up at the grocery store (this is a “fast food” staple for me when I don’t have anything to eat). I added those frozen carcases to water in my biggest pot and added sea salt, fresh cracked pepper, 2 Tbs apple cider vinegar (this helps to extract the nutrients from the bones), carrots, celery, and cilantro (you could also add the leftover veggie pulp from your juices or the peels and scraps that you don’t use in your recipes). I boiled it on med heat for several hours adding more water as needed due to evaporation.
Once it was cool, I strained everything out and poured my broth into mason jars with about one inch of room from the top. Once the broth has cooled, you can use a spoon to skim any of the fat from the top. I put 2 jars in the fridge to use the following week and 3 jars in the freezer for later.
The broth was SO GOOD and it is LOADED with health benefits!! I’m using it in just about anything I can! It made this quinoa dish absolutely amazing and I’m sure it’s a huge reason this chicken and vegetable soup tastes so unbelievably good! I would highly recommend you try it! Once you’ve made your own broth I just don’t think it’s possible to go back to store bought! Plus each batch will make such a large amount that it becomes so much more cost effective and convenient then anything you could get in the store.
1. Info for Easy Chicken and Kale Vegetable Soup
- Cook Time: 45 mins
- Total Time: 55 mins
- Servings: 8
- Calories: unavailable
2. Ingredients for Easy Chicken and Kale Vegetable Soup
- 32 ounces organic chicken broth – you can make your own or use store bought
- 1 head celery, sliced
- 6 organic carrots, sliced
- 1 yellow onion, diced
- 1 head of kale chopped fine, including the stems
- 2 large chicken breasts, sliced into strips
- sea salt & pepper
3. Directions:
- Place all ingredients, except the kale in a large pot over med heat and cook for about 45 mins or until chicken is fully cooked.
- Once the chicken is fully cooked, you should be able to shred it very easily. I simply used the back of a wooden spoon and pressed the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds.
- Then stir in your kale and serve piping hot!
- To Make Your Own Broth: I saved and froze all the leftover bones from rotisserie chickens I had picked up at the grocery store (this is a “fast food” staple for me when I don’t have anything to eat). I added those frozen carcases to water in my biggest pot and added sea salt, fresh cracked pepper, 2 Tbs apple cider vinegar (this helps to extract the nutrients from the bones), carrots, celery, and cilantro (you could also add the leftover veggie pulp from your juices or the peels and scraps that you don’t use in your recipes). I boiled it on med heat for several hours adding more water as needed due to evaporation. Once it was cool, I strained everything out and poured my broth into mason jars with about one inch of room from the top. Once the broth has cooled, you can use a spoon to skim any of the fat from the top. I put 2 jars in the fridge to use the following week and 3 jars in the freezer for later.
