Chicken Soup for the Soul

As soon as I finished my rounds in the garden this morning, I knew I would be making this soup. Freshly dug red potatoes, crisp curly kale, and garden thyme are a combo made for the soup pot especially in September. Add in carrots and chicken from a nearby farm and you have chicken soup for the soul.

Chicken, Potato, and Kale Soup - serves 6-8

• 4 cups chicken stock (homemade, if possible)

• 2 cups water

• 2 cups cooked chicken meat, shredded

• 2-3 stalks celery, sliced into 1/2 inch pieces

• 2-3 carrots, sliced into 1/2 inch pieces (half-moon shape)

• 4-6 new potatoes (yellow and/or red skinned mix), diced

• 1 bay leaf

• 1 sprig fresh thyme

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 strip bacon, diced (optional)

• 1 tablespoon EVOO

• 1 teaspoon sea salt (+ more to taste)

• Fresh cracked pepper

• 1 cup of fresh kale, chopped

• Fresh flat leaf parsley for garnish

1. If using bacon, cook chopped bacon on low-medium heat until slightly brown (not crisp) and fat has rendered (5-6 minutes). If omitting bacon, begin with step 2.

2. Add EVOO to pan on medium heat, then add garlic + onions. Sauté 3-4 minutes until soft. Take care not to burn garlic or it will taste bitter.

3. Add chicken stock, water, potatoes, carrots, celery, thyme, bay leaf, sea salt to pot. Bring to boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are tender (still holds shape, not soft).

4. Add in cooked chicken, kale, and simmer for 5 minutes until heated through. The kale will turn bright green (still holds shape, not soft).

5. Add additional salt + cracked black pepper to taste. Garnish with fresh flat leaf parsley.