Another green-inspired recipe that’s perfect for Spring!

Kale & Chicken Soup

1 to 2 tbsp (15 to 30 mL) cooking oil
1 boneless chicken breast, cut into ½” (1 cm) cubes
½ medium onion, chopped
2 carrots, thinly sliced
2 cloves garlic, minced
6 cups (1.5 L) chicken stock or broth
½ tsp (2 mL) hot pepper sauce (or more to taste)
6 cups (1.5 L) chopped kale
2 tbsp (30 mL) lemon juice
Salt and pepper, to taste

Heat 1 tbsp (15 mL) oil in a large stock pot on medium heat. Add chicken; sauté until cooked. Remove from pot and set aside.

Add additional cooking oil if necessary, then add onion, carrots and garlic. Sauté until vegetables are tender. Add chicken stock and hot pepper sauce; bring to a simmer. Return chicken to pot and add kale and lemon juice.

Cook for a few minutes until chicken is heated through and kale is tender. Season to taste.

(Makes 4 servings)


* Spinach, Swiss chard, sorrel, dandelion greens or beet leaves can be substituted for kale.

 * For a vegetarian version, replace chicken with cooked cannellini beans (white kidney beans or Great Northern or white navy beans) and chicken broth with vegetable broth.

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