I love this soup because it is an easy way to take in powerfully nutritious greens. While I love my green juices in theory, in reality, my stomach doesn’t always agree with them, especially when it’s cold outside. That’s when it’s time to make Green Chicken Soup. Somehow, the carrots and kale give the soup a delicious sweet flavor, which makes this high protein, gluten free soup very grounding, and even more comforting than it already is.
Green Chicken Soup
- 2 quarts Chicken Stock or Kettle & Fire Bone Broth
- 1 bunch kale, chopped
- 3 carrots, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup shredded chicken (optional though nice)
- Place chicken stock in a soup pot over medium heat, reserving 2 cups stock
- Take reserved stock and blend it with kale in a vitamix, until smooth and creamy
- Pour kale-stock mixture into pot of chicken stock
- Add carrots and mushrooms (and shredded chicken if you have it)
- Cook for 30 minutes, or until carrots are tender
Tina Turbin of Glutenfreehelp.info wrote up a very nice review of The Gluten-Free Almond Flour Cookbook. She is also giving away 3 copies on her contests page. The deadline for entry is April 17th, 2010.
Lastly, I wanted to mention that Honeyville is have a huge sale right now. To receive 15% off your entire order use coupon code “NOFOOL” during checkout. Hurry though as the sale ends tonight (4/6/2010) at 6:00 PM PST.
I just made this and am having it for lunch – mmm. I used leftover sausage, kale, carrots, and bunashimeji (beech) mushrooms because that’s what I had on hand. I had an abundance of kale from my CSA share and was putting it in everything I could think of – carrot kugel, pancakes, stir fry – so this recipe came in handy.
yum – this sounds great! I can’t wait to try it.
Meghan (Making Love In The Kitchen) says
Elana! You have reached a new level with brilliance with this one. You know I love all things green and chicken soup is what keeps me from falling into the strict vegetarian category. Love it!
Brandon May says
Just like Todd, all I have to do is pick up some kale. Such a simple recipe, yet it looks like it packs a heck of a punch in the taste department! I actually have homemade chicken stock sitting in the fridge right now, waiting for me to use it. Thanks!
Kimi @ The Nourishing Gourmet says
Yummy! This sounds great.
I am going to have to try this recipe immediately. I love kale, chicken, mushrooms, and carrots!
As soon as I pick up some kale, this soup will be made. I may have to double the recipe or so to make some for the whole family :)
I have tried some of the recipes and the kids love them too. I am having a problem with the chocolate cake. It seems to like to fall even cooking for the aloted amount of time. It may just be my oven , but the kids eat them like brownies.
I love kale – and this sounds nutritious. I would imagine my body would thank me in a big way if I fed it this soup!
Looks great. There’s nothing quite like homemade stock to make a great soup. Elana, do you ever work with chiles or spice? I haven’t seen many ‘spicy’ recipes on your website. Quite possibly one of my favorite chicken stock bases involves pureeing a couple of dried ancho chiles and reintroducing them into the stock. Anyway, I can’t wait to try this. Oh and the kale pesto recipe of yours became a staple in our house very quickly last summer!
Hannah's Harvest says
Elana, this looks divine. Chicken, mushrooms and kale…just the best. Hope you are well, I love reading all the wonderful things happening for you.