Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they'll keep releasing herbaceous goodness into any leftovers.
1 tablespoon olive oil
1 cup prechopped onion
1/2 cup diagonally cut carrot
1/2 teaspoon crushed red pepper
3/8 teaspoon kosher salt
3 garlic cloves, crushed
2 thyme sprigs
4 cups unsalted chicken stock
1 (15-ounce) can unsalted chickpeas, rinsed and drained
4 ounces shredded skinless, boneless rotisserie chicken breast
1 teaspoon lower-sodium soy sauce
How to Make It
Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through thyme); cook 3 minutes, stirring occasionally. Add stock and chickpeas to pan; bring to a boil. Add kale and chicken to pan; reduce heat, and cook 5 minutes. Stir in soy sauce; discard thyme sprigs.
My family loved this when I made it, using the straight recipe but more broth. The second time I made it, I added 2 tsp of Trader Joe's umami paste while the onions, garlic & carrots cooked ... then stirred in 2 Tbs of Trader Joe's Roasted Garlic & Onion Jam along with the soy sauce at the end. Talk about wow flavor for almost no additional calories!
This surpassed my expectations. I couldn't believe all the flavor it had. It was a perfect blend of fresh, clean, hearty, filling, and tasty! I eyeballed the red pepper and think I went a little heavy on it, but I think I'll do it again next time.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!