Roasted Chicken, Leek and Kale soup
(aka leftover soup)
I’ve fallen in love with soup. Any kind of soup. As long as it's fresh, healthy and organic. This one is all three!
If, per chance, you happen to have half a roasted chicken, a package of kale and three leeks on hand, this is what you make for dinner.
Easy, delicious, hearty and homemade—what could be better?
2 tablespoons extra-virgin olive oil
3 leeks, white parts only, thinly sliced
1 cup chopped kale
1 small apple, thinly sliced
Half a roasted chicken, cut into bite-sized pieces
2 cups chicken broth
1 tablespoon chopped thyme
salt and pepper
1. In a large stockpot set over medium heat, heat your oil and add the leeks, kale and apple, stirring five to six minutes, until softened.
2. Add the broth, sliced chicken, thyme, salt and pepper.
3. Cover and simmer, 30 to 40 minutes, until flavors have combined.
Garnish with croissant croutons--I know. Not exactly healthy. But works with kids who can't see past a bowl of chopped greens!