This soup is simple but far from boring. It’s amazing how packed with flavor it is, being at the same time so healthy. San Marzano tomatoes are a must, unless you have stewed your own. While all fresh ingredients I used were organic, I cannot recommend enough that you always get organic celery. Because there’s no outer skin of celery you can remove, pesticides permeate it easily. I also just think that organic celery tastes better. When I make soup, I get my vegetables in the bulk section of Whole Foods so that I can get organic but do not have to buy an entire bag of either.
Chopping can be exhausting. I take lots of breaks. I begin with the celery, carrots and leeks because unlike onions, they don’t burn my eyes. I’ll then drink some coffee. Check email. Go back to chopping. I like to chop the onions at the very last minute so they can go straight to the pot and stop torturing me. I suppose you could use a food processor, but I prefer the texture of manually chopped vegetables.
Chicken Vegetable Soup with Kale
- 3 tablespoons safflower oil
- 1 medium white onion, diced
- 2-3 cloves of garlic, finely chopped, grated or crushed
- 1 large leek, thinly chopped
- 1 large carrot, diced
- 1 bunch celery, trimmed, peeled and sliced
- 8 ounces white mushrooms, washed and quartered
- 2 boneless, skinless chicken breasts, cleaned and diced
- 1 28-ounce can whole San Marzano Tomatoes with liquid
- 32 ounces Organic Chicken Broth
- 2 bay leaves
- 1 teaspoon oregano
- salt and pepper to taste
- 2/3 bunch curly or flat kale, washed and roughly chopped
- Heat oil over medium heat in a heavy-bottomed soup pot. Add onions first, then garlic, and stir until they become translucent, about 5-10 minutes.
- Stir in leeks, allow them to cook for a few minutes, then add carrots and celery. Cook for another 5-10 minutes, stirring frequently.
- Add mushrooms and cook until they begin to release liquid.
- Add Chicken. Cook and stir until the chicken turns from pink to white on the outside, but remains pink on the inside.
- Slowly add tomato liquid to pot. Using a wooden spoon, break up whole tomatoes into smaller pieces.
- Using the moisture from the tomatoes, make sure you scrape up any vegetables stuck to the bottom of the pan. Bring to a boil.
- Add chicken broth, bay leaves, oregano, and salt and pepper, bring to a boil again.
- Once soup comes to a boil, simmer for about 30 minutes to allow all of the flavors to combine, stirring occasionally.
- Remove from heat.
- Stir in kale. Serve.
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