Chicken and Kale soup


In my previous posts I wrote about the benefits of bone broths in winter months, specifically, its role in maintaining a healthy immune system and keeping the body warm. It seems that many of us are feeling under the weather this month. So what a better way to start the year than with a warm and nourishing chicken soup full of goodness.

Now is the season of kale. This great vegetable is packed with Iron, vitamins A, C and K. It is also a great source of antioxidants – caretonoids and flavonoids which are so important to our body’s defence against disease.

We have been making variations on this soup throughout these gray damp months, using parsnips, and any root veg around.  It's cheap and tastes good.
This week we added a star anise to the stock and, as well as the usual two carcasses, we threw in four chicken wings. The cartilage in the wings melts down giving the broth a great rich flavour and velvety texture.  The star anise gives a nice aniseed flavour and freshness.


1.5 litre Chicken stock (see bone broth recipe)
1 large or 2 small carrots
2 celery sticks
1 onion
Kale
1 clove of garlic
1 Star anise






Prepare the stock and meat by bringing the water covered carcasses and wings to a boil. Simmer 5 minutes, remove carcasses and wings, allow to cool (about 10 minutes).  Stripe the meat from the bones.  Return the bones to the pot and simmer for a good two hours.
After the stock is prepared you are ready to go.

Coarsely chop all the vegetables, garlic and chicken.  Melt a little butter in a large deep pot, add the onions, carrots, garlic and celery and sweat for 10 minutes.  Then finally add the kale.  Cover and cook for five minutes.  Add the chicken stock, bring to a simmer and cook until the vegetable are soft. Remove about 3 ladles of vegetables and liquid and blend. Return to the pot and then mix in the chopped chicken bits.  yum!  
   

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