Gluten Free Chicken Soup With Kale
Cozy up with a comforting bowl of gluten-free chicken soup with kale that is made in one pot, with little prep, and will be ready in 30 minutes. A delicious, healthy flavorful meal for 2 or 4 portions and is great for any day of the week.
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INGREDIENTS
- 1 garlic clove, minced
- 1 medium brown onion, diced
- 1 larger chicken breast
- 3 small potatoes
- 3-4 large kale leaves, chopped (about 5 cups chopped)
- ½ red bell pepper
- 1 large carrot, sliced into half circles
- 1 cup canned chickpeas, dried, rinsed
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground cumin
- Salt and pepper to taste
- 2 medium bay leaves
- 4 cups chicken broth or 1.5 chicken bouillon cube
- ½ cup clean water
INSTRUCTIONS
- Saute onion until softened and almost translucent. Add in garlic and saute until fragrant. Set aside.
- In a medium, the pot adds chicken, carrot, potatoes, thyme, cumin, salt, and pepper, bay leaves, bell pepper, broth, water. Take it to a boil and cook for 20 minutes on low heat.
- Remove the chicken and continue to simmer for about 20 until the potatoes are almost cooked through and add in the kale. Simmer for 7-10 minutes.
- Meanwhile, chop or shred the chicken and return to the pot, add sauteed garlic and onion, chickpeas and simmer for a couple of minutes more and serve.
- Season with salt and pepper, add fresh herbs on top and serve as is with gluten-free bread and a dollop of sour cream or a sprinkle of parmesan.
NOTES
- Kale - there are many varieties of kale. I used curly kale that is the most common and works great in this gluten-free chicken soup. Remove the large stems and chop or tear the leaves. Or make a kale chiffonade or cut it into ribbons.
- Vegetables - I like to use fresh vegetables instead of frozen. I prefer the flavor and the texture that they give. If you are looking to save time you can use a frozen chopped vegetable mix or a pre-chopped mirepoix that can be found in grocery stores (carrot, celery, onion).
- Chickpeas (or garbanzo beans) - You can use either canned or raw chickpeas. As alternative white beans (Cannellini beans) which are large-sized kidney beans are another great choice here.Thanks to their larger than other bean sizes, their ‘’meaty’’ texture, and nutty flavor they are often best to use in soups, chilis, and some sauces. Your next choices are Great Northern Beans, Navy beans, Pinto beans, Red Kidney beans. To make the soup thicker, you can mash up the beans (or half of them) with a fork or use a food processor before adding to the soup.
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