Spring may not have sprung quite yet, but this delicious and hearty soup will keep you warm during the remaining weeks of cold weather.
This recipe is a new take on an old classic—it isn’t your grandmother’s chicken soup. Traditional ingredients bind together with kale and sweet potatoes, two of the healthy superfoods everyone has been talking about.
1 cup frozen peas
6 cups on chicken stock (store-bought or homemade)
2 cups of cooked chopped chicken breast (dark meat also works if you prefer)
1 1/2 cups of carrots cut into bite-size pieces
1 cup of parsnips cut into bite-size pieces
Small handful of parsley
1 clove of minced garlic
4 cups of kale washed, chopped, and stems removed
1 large onion or 2 small diced and chopped
2 tsp olive oil
1 cup of sweet potato
Salt and pepper
1) In a large pot, add olive oil and onions. Sauté for about 5 minutes until onions become translucent, then add dried basil and garlic. Sauté for another 30 seconds.
2) Add carrots, parsnips, and sweet potato. Stir together and add chicken stock. Bring to a boil then turn down to a simmer (about medium low heat) for anywhere between 1 to 3 hours. Adjust seasoning to your preference and add parsley right before serving.
3) Once you have simmered the soup, add parsley, frozen peas, and fully cooked chicken. Simmer for another 20-30 minutes and serve hot with your favourite crackers.