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August 30, 2012

Chicken and kale soup, from House of Annie

Chicken and kale soup, from House of Annie (on Soup Chick).

Sometimes you read a recipe that's so simple, so perfect, that you want to make it right away. House of Annie's chicken and kale soup, made with a rotisserie chicken, a bunch of kale, and a bit of garlic, struck me as just the right balance of easy, nutritious and satisfying. After removing the meat from the chicken carcass, Nate used the bones to make a soup stock. Then, in went the kale, the reserved chicken meat, some garlic and a bit of soy sauce. What a great way to get more of those super-good-for-you dark leafy greens into your day!

Get the recipe for House of Annie's chicken and kale soup.

More on Soup Chick:
Turkey, kale and butternut squash soup
Barley and kale soup with garlic chicken sausage and mushrooms
Portuguese kale soup

Comments

1
Posted by: Janet | August 30, 2012 at 09:29 AM

I love chicken and kale soup and make it frequently. Never with a rotisserie chicken though. I find them salty and fatty and I don't eat that factory chicken anyway. Much healthier and tastier with a free range, no antibiotic, chicken.

2
Posted by: Lydia | August 30, 2012 at 10:11 AM

Janet, I love soup made with the best chicken I can find, but I also love soup made quick and easy with rotisserie chicken. This is one of those recipes that will be full of goodness any way you make it!

3
Posted by: Kalyn | August 30, 2012 at 11:38 AM

Love the sound of this, and if I was in a rush I'd definitely use rotisserie chicken (minus the skin.) Love the use of soy sauce too.

4
Posted by: Nate @ House of Annie | August 30, 2012 at 01:07 PM

Lydia,

thanks for the mention! We can't get kale here in Sarawak, but any dark, leafy green veg would work, including bok choy.

5
Posted by: Lydia | August 30, 2012 at 03:09 PM

Kalyn, I love the convenience of rotisserie chicken. I also like to cook big batches of chicken breast on the grill, and freeze the cooked chicken for dishes like this.

Nate, kale is in season here in New England right now, but bok choy is something I can always find at the Asian grocery, so it's good to know that other dark leafy greens will be equally good in this soup. Thanks for sharing the recipe.

6
Posted by: Alex Jacob | September 1, 2012 at 06:41 AM

This is very good recipe I will try it soon looks very tempting.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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