The weather here has taken a turn for Fall, and so have my recipes! This cool, dreary, and rainy weeks has called for big batches of soup to eat this week and to stash in my fridge and freezer for even cooler days ahead.
This chicken and kale soup is like an extra healthy version of chicken noodle soup. The original recipe notes that a cup and a half is estimated to provide around 40% of your daily value of vitamin A, 32% of vitamin C and 21% of your daily iron needs! It’s not surprising, as it’s loaded with some good stuff. Onions and garlic are softened in a heavy pot with oil, then the chicken is cooked. After that, it’s a matter of dumping in chicken broth, a can of rinsed garbanzo beans, and a can of diced tomatoes with the juice. Once that comes to a boil, the pasta is cooked. I used whole wheat rotini but the original recipe called for penne; use whatever you prefer. (I think the recipe would be extra cute with alphabet-shaped pastas!) Once the pasta is to your preferred level of doneness, cut the heat and add ribbons of kale. As it sits, the heat of the soup will lightly cook the kale.
Click the title of this post to see the full recipe below.