With the recent chill in the air in San Diego (FINALLY), I was wanting something warm, specifically soup. I decided to use ingredients I had at home and throw something together, which is why soup is so awesome-use what you have! I ended up with Chicken Kale Soup.
Chicken Kale Soup
- Chicken broth (I used organic free range)
- Shredded/chopped chicken
- Kale salad
- Grass-fed garlic butter (Kerrygold)
- Diced white onion
- Loosely chopped whole garlic cloves
- Thyme
- Pepper
I first put a 1/2 a stick of Kerrygold grass-fed garlic butter in the pot and let it start to melt. Then I added 2 containers of chicken broth, and let it come to a boil. I added the diced onion, about 3/4 bag of kale salad (it’s an organic small bag of prepared kale salad, that has shredded carrots and purple cabbage in it), garlic, cut chicken (again making use of the chicken Seth roasted on Friday night). I let it simmer for a bit, added a generous portion of fresh black pepper and dried thyme. It is tasty and there is plenty leftover!
Dairy free, except for the grass-fed butter. Gluten free. Grain free. Not to mention-packed with nutrients!
livinglikelinds 
This is my kind of soup! The fridge emptier always tastes delicious!
Mmm…
It’s beautiful to look at and also looks very yummy! We wouldn’t want the fat from the butter though, what would you subsitute?
Kale is one of my favorite soup ingredients. If I were you, I’d just try to make it without any butter and see how you like it! If you’re eating dairy, maybe some milk?
I’m definitely making this. I am a soup lover – I could happily eat it every day. Even in sunny southern California!
Meeeeee too Diana, although I crave it more in the cooler temps 🙂 YUM!