Chicken Soup with Kale

If you need a comforting soup to cure a winter cold you came to the right place! This soup is just a base and can be easily adapted and tweaked for your tastes and that’s why I love it so much- it’s versatile, nutritious, and most importantly delicious!

Ingredients:

1 pack of bone-in skin-on chicken thighs (4 thighs)

1 large yellow onion sliced thin

2-3 medium-large carrots sliced on a bias (this is always an estimate)

3-5 large ribs of celery sliced on a bias

1 carton of shiitake mushrooms sliced thin (you can use whatever type of mushroom you like and really any amount you have)

3-5 cloves of garlic finely chopped (depending on how much you like)

1/2 tsp of calabrian chilli paste (optional)

a few sprigs of fresh thyme (optional or sub/add fresh rosemary and bay leaves)

a parmesan rind (optional)

1 qt of chicken bone broth (sub with chicken stock)

a bunch of fresh parley finely chopped (optional or sub/add dill)

about 5 large dino kale leaves sliced (sub with baby spinach)

1 lemon

Notes:

I also make this with lentils, you can add about a cup of green lentils for added protein, but it will make the soup more of a stew so if you want the soup to be thinner add more bone broth or stock. When I make this with lentils I also add in 2-3 tbs of tomato paste.

Method:

In a medium-large heavy bottom pot add in your chicken thighs skin side down with a drizzle of olive or avocado oil in the pot with the gas off. Then turn the stove onto medium and cook until the chicken skins are golden brown and crispy. Make sure to pat your chicken skins dry with a paper towel to ensure cripsiness and season both sides well with kosher salt.

Once the skins are done, remove the chicken from the pot and transfer to a dish to rest. Add your mushrooms directly to the chicken fat. The mushrooms will crisp up in the pot and absorb all the chicken flavor. Be sure not to season your mushrooms during this step so they don’t steam.

Once the mushrooms start to brown add in the rest of the vegetables. Season well with kosher salt and freshly ground black pepper and cook just until the onions have softened.

Add in the calabrian chilli paste, if using, and mix to combine.

Remove the skins from the chicken and add the thighs back to the pot along with the thyme, parmesan rind, and bone broth.

Bring everything to a simmer over medium high heat and then turn to low and let the soup simmer for 45 minutes covered with the lid ajar.

After 45 minutes, removed the chicken, rind, and thyme and set aside.

Add in the kale and parley and stir to help the kale begin to wilt.

Cook the kale for 15 minutes.

Meanwhile, remove the chicken off the thigh bone and shred into bite sized pieces. The chicken should be extremly tender and fall off the bone.

Add the chicken back to the pot and season to taste with more kosher salt and pepper and finish the soup with the juice of half a lemon.

To serve the soup, top it with extra lemon juice, grated parmesan cheese, and the crispy chicken skins and enjoy!