Ive been thinking about making this for a couple of days now, but I just got around to it today!! I love when you have a thought of something in your mind and it comes to life in a bowl!! There are different varieties you can make of this soup but it is certainly tasty and is a Paleo friendly recipe!!
I hope you enjoy it as much as I did and its also great because you can make it and snack on it for a couple days!!! And a side note for this recipe, I made it with basil chicken meatballs that I had, but you can just used chicken breasts and it will be just as delicious!!
1 1/2 lbs of chicken (I used basil chicken meatballs but boneless breasts are fine or ground chicken or turkey. Whatever you have available
3 small sweet potatoes, peeled and diced into 1 inch cubes
1 med onion, diced
3 small carrots, diced
1 small bell pepper, diced
6 cloves of garlic, minced (or less if your scerd)
3 cups of fresh kale, chopped
8 cups of chicken stock, or you could use water and salt it but stock adds more flavor
In a large stock pot saute sweet potatoes, onion, carrots, garlic, and bell pepper with coconut oil or olive oil for about 10 min. Add stock and chicken and cook until chicken is cooked all the way through. Add kale and simmer for 5 minutes. Drizzle with fresh squeezed lemon juice and 700 dashes of hot sauce....cuz that's what I did!!
Now if you were not following a paleo lifestyle you could add rice to this soup if you wanted, you would just add it at the same time as the chicken!!
Who needs to go to Olive Garden and pay for their soup, when you can make it at home and it tastes better and you know its fresh?? Right?? I could literally make a pot of this and eat it for lunch for as long as it will last!!
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 4 cloves garlic, grated on micro plane
- 10 cups chicken stock or broth
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- 1/2 of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and set aside while you cook next ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
- Add chicken stock/broth and sausage to the pot and heat until it starts to boil.
- Add the sliced potatoes and cook until soft, about half an hour.
- Add the heavy cream and just cook until thoroughly heated.
- Stir in the kale, let all heat through and serve. Delicious!
I've seen several recipes for kale chips and heard that they tasted good, but had never tried them. Then on facebook about a week ago on this super fun FB page called What's Cooking Mom, some of the gals were talking about turnip chips, then someone mentioned beet chips and kale chips......and I was thinking....hey I have some beets in the frig. So when I ran to the store, I picked up some kale and figured why not try them both at the same time!!!!
Well.....they were both excellent....I can't decide which one I like more. The kale chips were light, crunchy and addicting. They make you want to have....just one more. The beet chips have a sweet and savoriness to them and give you different dimensions of flavor the more you chew. So for me I can honestly say, that I cant honestly say which one tastes better!! Which is a good reason to try both!!
Kale Chips
1 bunch of kale, torn into 2" pieces (approximately)
juice of half a lemon
1 T olive oil
1 tsp salt
Wash and dry kale thoroughly. Tear leaves from stems and discard stems. Put in a large bowl and toss with lemon juice, olive oil and salt. Toss around to cover all leaves. Arrange on two large cookie sheets trying not to overlap too much. Bake at 350 for 10-12 min. Check after 8 min. They burn easy....I'm speaking from experience. ;)
Beet Chips
3 beets peeled and slice thin
1 T olive oil
1/2 tsp salt
Arrange beets on large cookie sheet and drizzle oil evenly over beets then sprinkle with salt . Bake at 425 for 30-40 minutes.
