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TUSCAN CHICKEN SOUP WITH KALE (SERVES 4-6)

Ingredients:

  • 1 pound ground chicken (we use chopped chicken b/c it is hard to find ground chicken with no hormones)

  • 2 tbsp no-salt-added poultry seasoning (we like to use Lowrys)

  • 1 tbsp Southern Olive Lemon Fused Olive Oil to marinate chicken and 1 tbsp Southern Olive Garlic infused Olive Oil to cook with

  • 1 cup chopped onions

  • ½ cup chopped carrots

  • 1 cup chopped celery

  • 4 cloves garlic sliced

  • 4 cups Chicken broth, low sodium or no salt

  • 1- 14.5 oz can no-salt-added fire-roasted tomatoes undrained

  • 1 bunch kale stem removed cut into ribbons

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon fresh thyme, basil, or arugula pesto (Can use Southern Olive Delizia Pesto or make your own, see additional recipe)

Directions:

  • In a medium bowl combine chicken, poultry seasoning, lemon olive oil

  • In a large pot, on high heat, add garlic olive oil, onions, garlic, carrots, and celery and cook for a few minutes to soften. Then add chicken mixture and cook for 5-8 minutes.

  • Add chicken broth and tomatoes. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes. Stir in kale, lemon juice, and thyme. Simmer, uncovered about 5 minutes or until kale is just wilted.

  • To serve, ladle soup into serving bowls and top with Basil or Arugula pesto

  • ½ cup chopped carrots

Published in Main Course

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