Chicken and Kale Soup
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 pound boneless chicken (cut into bite-sized pieces)
- Kosher salt
- black pepper
- 2 medium yellow onions, (chopped)
- 3 garlic cloves, (minced)
- 1/2 teaspoon red pepper flakes, (plus more to taste)
- 3/4 teaspoon ground coriander,
- 1/2 teaspoon ground cumin,
- 1/2 teaspoon dried rosemary,
- 2 (15-ounce) cans white beans, ( drained and rinsed)
- 8 cups low-sodium chicken or vegetable broth
- 8 ounces kale (stemmed and cut into 1/2 inch strips)
- 1 Parmesan rind (about 2-inches)
- 1 to 2 teaspoons fresh lemon juice
Steps
- 1
Sear the chicken. Set a large soup pot or Dutch oven, over medium heat and add about 2 tablespoons of olive oil. You want to coat the bottom in a thin layer of oil. Once the oil begins to shimmer, add the chicken and season with salt and pepper. Cook, stirring regularly, until browned, about 5 to 7 minutes. Transfer the chicken to a plate and set it aside.
- 2
Make the aromatic base for the soup. In the same pot set over medium heat, add the onions and saute for about 4 minutes, tossing regularly until softened (add a little more olive oil if the pot gets dry). Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir until fragrant, 30 seconds to 1 minute.
- 3
Add the remaining ingredients. Add the beans, and use the back of a wooden spoon to mash about half of them on the side of the pot. Return the chicken to the pot, then add the broth, kale, and Parmesan rind.
- 4
Boil, then simmer. Raise the heat and bring to a boil for 5 minutes. Skim any foam that bubbles up on top, then turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breathe. Cook for 25 minutes, or until everything is cooked through and the kale softens to your liking.
- 5
Finish and serve. Remove the cheese rind and stir in the lemon juice. Taste and adjust seasonings, adding more of any of the spices used to your liking. Transfer to serving bowls and add a drizzle of extra virgin olive oil.