Healthy Chicken and Kale Soup Recipe
Ingredients
Directions
- In a pan, cook the chicken in water with salt (to taste).
- Once the chicken is cooked, remove the chicken pieces and leave the broth in the pan.
- Add the vegetables to the broth and cook over medium heat.
- While the vegetables cook, remove the skin and bones from the chicken and shred the meat into small pieces.
- Once the vegetables are cooked, add the chicken to the pan and remove it from the heat.
Adapted from a Recipe by: asreceitasladecasa.blogspot.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute other greens for kale in this soup?
Yes, you can substitute other greens like spinach, Swiss chard, or collard greens for kale. Just be mindful that cooking times may vary slightly, especially for more delicate greens like spinach, which will wilt faster.
How can I store leftover chicken and kale soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage, up to 2-3 months. Just make sure to leave some space in the container for expansion.
What should I do if the soup is too salty?
If the soup turns out too salty, you can balance the flavors by adding more water or low-sodium broth, along with additional vegetables. Alternatively, adding a peeled potato to the soup while it cooks can help absorb some saltiness; just remove and discard the potato after cooking.
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Comments (8)
Thank you for your awesome site!
Cover the chicken with water then add the same amount of water you added on top .