Rating: 4 stars
2 Ratings
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  • 4 star values: 2
  • 5 star values: 0

This recipe yields a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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 Hector Manuel Sanches; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Serves 8 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium. Add onion, celery, and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves, and chickpeas; bring to a simmer. Add chicken, salt, and red pepper; cover and simmer until chicken is done, about 25 minutes.

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  • Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.

Nutrition Facts

253 calories; fat 6.5g; saturated fat 1g; mono fat 3g; poly fat 0.9g; protein 28g; carbohydrates 22g; fiber 6g; cholesterol 54mg; iron 2mg; sodium 581mg; calcium 116mg; sugars 5g; added sugar 0g.
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