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My Famous Kale Chicken Soup


  • Author: Nina Miller
  • Yield: 8 servings
  • Category: Soup, Main Dish

Ingredients

  • Chicken legs (4-6)
  • Chopped garlic
  • Chopped onion
  • Olive oil
  • 4 big kale leaves. Tear up into roughly one-inch pieces. I do not use the stem.
  • 2 fistfuls of parsley
  • 2 fistfuls of cilantro
  • 2-3 large carrots
  • 2-3 celery stalks
  • 1 leek
  • ½ your thumb’s size of turmeric. Grate or shred it. Ginger is also good. Start with a little and adjust quantity next time.

Instructions

  1. Sauté the onions and garlic in a big pot on medium heat. Once they are soft, add in the chicken, and sear it. This locks in the juices (or so says my late grandmother, whose own mother made it in Vienna before the Nazis chased them out).
  2. Fill up pot with water, but leave room (about two inches from top) for all the yummy veggies so that it doesn’t overflow.
  3. While waiting for the water to heat up, chop vegetables.
  4. As soon as the water starts to boil, add in a bouillon. I use 2 cubes of Rapunzel brand. Just check ingredients to make sure there is no crap, like hydrolyzed soy protein or lab chemicals.
  5. Turn down the heat to simmer.
  6. Add in the veggies you just chopped. I like to sprinkle fresh cilantro on at the end.
  7. Take a nap.
  8. Come back in 1/2 hour and stir.
  9. Take out a smaller pot and heat up water for pasta. Or cook rice—black is best. Grain-free people can cube potatoes and toss them in before adding the veggies or bake them separately and then cut into small chunks and add to soup.
  10. Pastas that are good for soup are mostly little ones, like elbows and orzo. Remember that gluten is not really fantastic for anyone, so try to find a low-glycemic substitute. Corn and rice will fatten you up–that’s why it’s fed to cows—but it’s okay to eat (corn/rice pasta) as a treat. Otherwise, there are now alternative pastas made of quinoa, amaranth, chick peas, coconut flour, and even black beans So try one of those! Or buy a pasta imported from Italy that uses Italian wheat, which is superior in quality.
  11. Strain the pasta and leave in colander with pot lid on it to keep warm.
  12. Take some kitchen scissors (if you don’t have any, buy some and you will never go back to knives), and cut into the chicken to see if it’s done. It should take about an hour. Then start slicing chicken bits off the bone so that you have chunks of it falling into the soup.
  13. Ladle into bowls. Add pasta (sparingly) into each bowl. Add salt and pepper to taste.

Notes

For even more flavor: sprinkle Osem soup croutons on top. They are tiny crunchy squares from Israel and are super delicious. I also add them to salads. No, they’re not healthy, but they’re not that unhealthy either.😝 A healthy choice? Pumpkin seeds or hemp hearts.

Keywords: soup, chicken