Kale Soup

Are you looking for a way to eat more greens? Perhaps you want to get your kids to eat more healthy foods? Either way, this soup hits the mark! And it is seriously SO easy to make. I highly recommend doubling this recipe because the leftovers are even better!

Kale Soup

4 stalks celery, diced

1 medium onion, diced

4-5 cups kale, rough chop

1 chicken breast (optional)

4 cups chicken or veggie stock

2 cups water

1 cup small pasta or rice 

Bay leaf

Salt & pepper 

Olive oil

Step 1:

Sauté veggies in olive oil with salt & pepper. When softened, add in chicken breast, stock, water and bay leaf. Cook on low boil for at least 30 minutes. 

Step 2:

At this point, I remove the bay leaf and chicken. I pulse the soup a couple times with my immersion blender. Not too much though- just a couple times will do the trick and help to thicken it up! But you can totally skip this step if you wish. 

Shred the chicken and add back to the soup pot. Tip- you can leave out the chicken and use veggie stock to make this dish vegan/vegetarian friendly. You can also use chicken straight from the freezer- no need to precook. Unless of course you enjoy extra work in kitchen. 

Step 3:

Add in your rice or pasta & cook until done. We like it with smaller, star shaped pasta but it would work just as easily with whatever you have in your pantry. 

So how easy is that?!?

Let me be honest and say, this is NOT the kiddo's favorite meal.  I'm sure it's because it's lacking cheese! Ha! However, he willingly eats it and the husband always goes back for seconds. That's a winner in my book!

Enjoy!

Psst...Hey....still here?

Here's the link for the recipe to the biscuits shown in the photo above.  These are simply THE VERY BEST BISCUITS on the face of God's green earth.  Do yourself a favor and make them to go with this soup.  But a word to the wise- double up on this recipe & make them super duper large, exactly like this photo of mine below.  Just look at these delicious flaky gifts from Heaven- how could you not?

The husband's favorite biscuits!

Tortilla Soup

Soup is awesome!  It's easy to make, healthy, filling and usually very cost effective.  Seriously, who doesn't love soup?  This one is a favorite in our house and most times, I make it without any meat.  Thus, the reason we simply call it, Tortilla Soup.  However, it's super easy to toss in some chicken breast or even your leftover Thanksgiving turkey.  Yeah- you heard me.  I'm putting leftover turkey in our Tortilla Soup tonight!  Woop Woop!


Tortilla Soup

1 onion, diced
6 cloves garlic, diced
1 tablespoon olive or coconut oil
2 15 oz cans diced tomatoes
3 teaspoons chili powder
1 teaspoon oregano
1/4 cup fresh cilantro
1/2 small can diced green chili's
1 1/2 cup frozen corn
2 cans black beans
2 cups chicken broth
1 cup water
1 chicken breast, optional
salt & pepper to taste

Step 1: Saute onion and garlic in oil.  When translucent, add in spices and cook for approximately 5 more minutes.

Step 2:  Add in canned tomatoes, diced green chili's, chicken broth and water.  Bring to low boil and blend with your immersion blender.

Step 3:  Now add in remaining ingredients and cook on low boil for 30-60 minutes.  The longer the better!

Serve with tortilla chips and sour cream.  SO good!

Tip- I do not drain my black beans.  The juice from the beans adds a really rich flavor to the soup. Enjoy!