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Active Time:30 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil1 ½cupschopped onion3celery stalks, thinly sliced2largecarrots, thinly sliced1poundpresliced mushrooms10mediumgarlic cloves, minced8cupsunsalted chicken stock (such as Swanson)4thyme sprigs2bay leaves1(15-oz.) canunsalted chickpeas, drained2poundsskinless, bone-in chicken breasts1 ½teaspoonskosher salt½teaspooncrushed red pepper12ouncescurly kale, stems removed, leaves torn
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
1 ½cupschopped onion
3celery stalks, thinly sliced
2largecarrots, thinly sliced
1poundpresliced mushrooms
10mediumgarlic cloves, minced
8cupsunsalted chicken stock (such as Swanson)
4thyme sprigs
2bay leaves
1(15-oz.) canunsalted chickpeas, drained
2poundsskinless, bone-in chicken breasts
1 ½teaspoonskosher salt
½teaspooncrushed red pepper
12ouncescurly kale, stems removed, leaves torn
DirectionsHeat oil in a large Dutch oven over medium. Add onion, celery and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer. Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.Originally appeared: Cooking Light
Directions
Heat oil in a large Dutch oven over medium. Add onion, celery and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer. Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.
Heat oil in a large Dutch oven over medium. Add onion, celery and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer. Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.
Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)253Calories7gFat22gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
