InstaRecipe: Chicken & Kale Soup

By Julia Weeman in Food on Jul 14, 2013 8:00PM

InstaRecipe is a new series of fast recipes documented via Instagram images & videos by Julia Weeman.

I spent the day at Green City Market and after a busy afternoon, found myself with no plans for dinner. I opened the fridge to find raspberries, cherries, blueberries, and kale. A respectable market haul, for sure, but not the most promising start to dinner. I whipped this up using staples from my freezer and pantry and a beautiful bunch of kale from Iron Creek Organic Farm.

Chicken & Kale Soup

Ingredients:
1 bunch lacinato (AKA dinosaur) kale, ribs removed & torn into small pieces
1/2 onion, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 C. vegetable spiral pasta
8 C. low-sodium chicken stock, preferably homemade
2 frozen boneless skinless chicken breasts

Method:
1. Bring chicken stock to boil and add garlic, onion, thyme, and frozen chicken breasts.
2. Reduce head to a rapid simmer and cook 20-30 minutes or until chicken is cooked through.
3. Remove chicken breasts and set aside.
4. Add pasta and cook 5 minutes.
5. Stir in the kale and cook an additional 5 minutes.
6. While that's cooking, tear the chicken into pieces. Add the cooked chicken to the soup, give it a final stir, and salt and pepper to taste.
7. Serve with a sprinkle of asiago cheese, if desired.