Easy Creamy Chicken Kale Soup with shredded chicken or turkey. Paleo Whole30, healthy, and gluten dairy free. Perfect holiday leftover recipe !
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 2-3 cups shredded chicken , or turkey 5 slices of bacon , I used hickory smoked bacon this time 1.5 cups carrots , diced 1.5 cups celery , diced 1.5 cups yellow onion , diced 5-6 garlic cloves , sliced 8 oz. cremini or baby bella mushrooms , sliced 5 cups chicken stock , about 32 oz. | 1 qt. 1 tbsp fresh thyme * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Prep: shred cooked chicken (or turkey). Dice carrots, celery, and yellow onion. Slice garlic cloves and mushrooms. Set aside 1 tbsp fresh thyme. Roughy chop curly kale or green chard. Set aside.
Bacon: Cook: Preheat a large dutch oven (I use 6 qt.) or heavy soup/stock pot over medium-high heat, when hot, add 5 slices of bacon. Render fat and crisp up the bacon. Once the bacon strips are crisped up, set aside. Leave 2 tbsp bacon fat in the dutch oven and save the remainder of the bacon fat aside for later use.
Cook: Re-heat the dutch oven, when hot, add sliced garlic cloves and diced onion. Season with a bit salt and saute until fragrant. Add carrots and celery. Season with another pinch of salt. Saute for a few additional minutes. Add cremini mushrooms and 1 tbsp fresh thyme. Give another quick toss then add chicken stock. You should have enough liquid to just cover the ingredients but not completely submerge them. Cover the pot with a lid, cook over medium heat until the veggies turn softer yet not mushy. In the meantime, mix well cassava flour with coconut milk until there are no lumps
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