Every week for the past couple weeks I have been roasting a chicken and then using the leftover carcass to make chicken stock. This recipe is really delicious with homemade chicken stock, but you could substitute vegetable stock and mushrooms if you are looking for a vegetarian alternative. The original recipe also didn’t call for pasta, but it is a nice addition to the soup.
- 2 tablespoons olive oil
- 1/2 medium onion, minced
- 1 pound boneless, skinless chicken breast (or boneless thigh meat) cut into bite-sized pieces
- 1 large carrot
- 1-inch piece of ginger, peeled and smashed
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 teaspoon soy sauce
- 4 cups chicken stock
- 1 bunch kale or swiss chard, ribs removed and leaves chopped
- salt to taste
- In a medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook until translucent.
- Add chicken and cook for about three minutes or until brown on the outside. Add carrots, ginger, ground cumin, chili powder, and soy sauce. Stir and cook for about two more minutes.
- Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce to low heat.
- Simmer soup on low for about 15 minutes. Skim fat from the top of soup occasionally, if needed.
- Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
- Serve hot.
Original recipe from Best Recipe Box Blog.