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Easy Chicken & Kale Vegetable Soup + The Magic of Bone Broth {Paleo, Gluten Free, Dairy Free, Low Carb}

Wednesday, January 22nd, 2014

Easy Chicken & Kale Vegetable Soup + The Magic of Bone Broth via Linda Wagner {Paleo, Gluten Free, Dairy Free, Low Carb}

I’ve been super busy working on some very exciting upcoming projects and haven’t had much extra time for cooking lately. The temps are dropping and I really wanted something hearty and comforting yet still healthy. I also wanted something that would last me several days so that I don’t have to worry too much about food prep while I’m working. I have tons of veggies and greens in my fridge from juicing so I thought I’d put them to use in a delicious healthy soup!

Easy Chicken & Kale Vegetable Soup + The Magic of Bone Broth via Linda Wagner {Paleo, Gluten Free, Dairy Free, Low Carb}

This recipe is so simple yet this soup tastes so good!! If I had to describe it in one word: HOME. It just has that comforting feeling that comes from a warm, home cooked meal made with love! I had my first experience making homemade broth right after the new year. My mom has always made homemade broth since I was a kid but for some reason I was always intimidated to do it myself. Now I’ve realized how silly that was because it’s probably one of the easiest things ever!

To Make Bone Broth:

I saved and froze all the leftover bones from rotisserie chickens I had picked up at the grocery store (this is a “fast food” staple for me when I don’t have anything to eat). I added those frozen carcases to water in my biggest pot and added sea salt, fresh cracked pepper, 2 Tbs apple cider vinegar (this helps to extract the nutrients from the bones), carrots, celery, and cilantro (you could also add the leftover veggie pulp from your juices or the peels and scraps that you don’t use in your recipes). I boiled it on med heat for several hours adding more water as needed due to evaporation.

Once it was cool, I strained everything out and poured my broth into mason jars with about one inch of room from the top. Once the broth has cooled, you can use a spoon to skim any of the fat from the top. I put 2 jars in the fridge to use the following week and 3 jars in the freezer for later.

The broth was SO GOOD and it is LOADED with health benefits!! I’m using it in just about anything I can! It made this quinoa dish absolutely amazing and I’m sure it’s a huge reason this chicken and vegetable soup tastes so unbelievably good! I would highly recommend you try it! Once you’ve made your own broth I just don’t think it’s possible to go back to store bought! Plus each batch will make such a large amount that it becomes so much more cost effective and convenient then anything you could get in the store.

Easy Chicken & Kale Vegetable Soup + The Magic of Bone Broth via Linda Wagner {Paleo, Gluten Free, Dairy Free, Low Carb}

Chicken & Kale Vegetable Soup

You’ll need:

  • 32 ounces organic chicken broth – you can make your own or use store bought
  • 1 head celery, sliced
  • 6 organic carrots, sliced
  • 1 yellow onion, diced
  • 1 head of kale chopped fine, including the stems
  • 2 large chicken breasts, sliced into strips
  • sea salt & pepper

Place all ingredients, except the kale in a large pot over med heat and cook for about 45 mins or until chicken is fully cooked. Once the chicken is fully cooked, you should be able to shred it very easily. I simply used the back of a wooden spoon and pressed the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds. Then stir in your kale and serve piping hot!

Easy Chicken & Kale Vegetable Soup + The Magic of Bone Broth via Linda Wagner {Paleo, Gluten Free, Dairy Free, Low Carb}

5.0 from 2 reviews
Easy Chicken & Kale Vegetable Soup {Paleo, Gluten Free, Dairy Free, Low Carb} + The Magic of Bone Broth
 
Prep time
Cook time
Total time
 
A healthy and nourishing soup that comforts the body and the soul!
Author:
Serves: 8
Ingredients
  • 32 ounces organic chicken broth - you can make your own or use store bought
  • 1 head celery, sliced
  • 6 organic carrots, sliced
  • 1 yellow onion, diced
  • 1 head of kale chopped fine, including the stems
  • 2 large chicken breasts, sliced into strips
  • sea salt & pepper
Instructions
  1. Place all ingredients, except the kale in a large pot over med heat and cook for about 45 mins or until chicken is fully cooked.
  2. Once the chicken is fully cooked, you should be able to shred it very easily. I simply used the back of a wooden spoon and pressed the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds.
  3. Then stir in your kale and serve piping hot!
  4. To Make Your Own Broth: I saved and froze all the leftover bones from rotisserie chickens I had picked up at the grocery store (this is a "fast food" staple for me when I don't have anything to eat). I added those frozen carcases to water in my biggest pot and added sea salt, fresh cracked pepper, 2 Tbs apple cider vinegar (this helps to extract the nutrients from the bones), carrots, celery, and cilantro (you could also add the leftover veggie pulp from your juices or the peels and scraps that you don't use in your recipes). I boiled it on med heat for several hours adding more water as needed due to evaporation. Once it was cool, I strained everything out and poured my broth into mason jars with about one inch of room from the top. Once the broth has cooled, you can use a spoon to skim any of the fat from the top. I put 2 jars in the fridge to use the following week and 3 jars in the freezer for later.

 

This soup is really amazing. It is definitely comfort food at its healthiest! To all my friends in the north and northeast, this would be a perfect warming dish for those frigid days and nights you’ve been blasted with recently! Kids and adults will both love this soup! It’s a nourishing traditional soup that comforts the body and the soul! I hope you and your friends and families enjoy it as much as I did!

Easy Chicken & Kale Vegetable Soup + The Magic of Bone Broth via Linda Wagner {Paleo, Gluten Free, Dairy Free, Low Carb}

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15 Responses to “Easy Chicken & Kale Vegetable Soup + The Magic of Bone Broth {Paleo, Gluten Free, Dairy Free, Low Carb}”

  1. Thais January 23, 2014 at 11:47 am #

    Hey Linda! Question: can you think of good substitutes for the chicken so I can turn this recipe into a vegetarian one? What could I do, pack more vegetables instead? Oh, and it also works with vegetable broth, right? Thanks!

  2. Linda January 23, 2014 at 4:43 pm #

    Hi Thais,
    You could use white beans, chickpeas, or lentils as a sub for the chicken and really any veggies you want! I just used what I had but I think cauliflower, broccoli, zucchini, cabbage, ect. would all taste great!! Try it and let me know how it tastes!
    Oh, and yes, you can absolutely use veggie broth. I’ve made it before using leftover pulp from veggie juices!
    I hope that helps!

  3. Sue January 24, 2014 at 1:29 pm #

    Hi Linda

    Roughly what are the proportion of chicken carcusses to water? If I were to just use one carcus, how much water and cider vinegar should I use?

    Thanks

    PS …. LOVE your blog!! 8-)

    • Linda January 24, 2014 at 6:24 pm #

      I would say 1 carcass to up to about a gallon of water and 1 tsp acv. The longer you let it boil, the more concentrated it will be. It will also reduce down due to evaporation so you’ll have to add more water as you go. From what I’ve read, the exact quantities are not that important from a health benefit standpoint but can be adjusted for more/less intense flavor. The key is letting it boil for several hours or more to get the maximum nutrients from the bones & cartilage. I hope that helps! Thanks so much for your comment and kind words! xo

  4. Eileen @ Phoenix Helix January 29, 2014 at 10:43 pm #

    This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community.
    Eileen @ Phoenix Helix recently posted…Paleo AIP Recipe Roundtable #12My Profile

    • Linda January 30, 2014 at 3:31 pm #

      awesome Eileen! Yes, I’m all about HEALTH rather than just adhering to labels! So whether it’s vegan, gluten free, paleo, etc. It’s got to be health promoting too!! xo

  5. Peg K September 16, 2014 at 12:52 pm #

    Hi, I didn’t know kale came in a “head” – usually is purchased in a “bunch.” Is this what you mean??
    Thanks! Looks yummy. Want to try.

  6. Tina Garcia via Facebook October 3, 2014 at 4:14 pm #

    Marisa Garcia

  7. Vanphen Wagner via Facebook October 4, 2014 at 3:43 am #

    Sounds good! I may make it for lunch tomorrow!

Trackbacks/Pingbacks

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