Mike’s Chicken & Kale Soup

I came home the other night to candles, music and the aromatic fragrance of thai spices going into this heavenly soup being made from scratch by amazing boyfriend Mike.  This soup was full of flavor, healthy immune boosting nutrients and lots of love.  Let’s just say I was one very hungry and appreciative girl.

Mike’s Chicken & Kale Soup ~

This soup is loaded with vegetables and the amazing powerhouse spice Turmeric.  Excellent anti-inflammatory, immune boosting ingredients are in this recipe which makes it a great go-to this season to keep your cells nourished and strong.

Now we had previously roasted a whole chicken covered in fresh herbs using a cast iron skillet in the oven ahead of time then used the leftovers for this soup.  I recommend doing this if you have the time and are looking for juicy, tender meat.  But for a quick meal you can certainly pre-cook your meat over the stove top before beginning this soup, or even purchasing a rotisserie chicken at the supermarket.

2 cups Chicken (white and dark meat)

4 cups Kale rinsed, destemmed and chopped

2 Garlic cloves peeled & diced

1/3 cup Onion diced

1-2 cups each of Red and Orange Bell Peppers diced

1 cup Carrot diced

4 cups Low-Sodium Chicken Stock

1/2 tsp Turmeric

1/2 tsp Sweet Paprika

1 tsp Coconut Oil

Prepare:  Rinse and prepare vegetables, set aside.  Pre-heat skillet with coconut oil over medium heat.  Add peppers, carrots and onions saute a few minutes until they begin to soften.  Turn heat down to low, add in kale, garlic, pre-cooked chicken, chicken broth, spices and simmer until flavors marry together about 10-15 minutes.  Serve immediately.

Bon Appetit!