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Active Time:30 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:50 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipeNutrition NotesChicken thighsare a great source of complete protein. And while they have more fat than their breast counterparts, they can still fit into a healthy, varied diet. Besides protein, chicken thighs also offer vitamins and minerals, including vitamin B12, zinc and selenium.Kaleis a low-carb leafy green cruciferous veggie and contains cancer-fighting phytochemicals. It’s also loaded with vitamins A, C and K, which means it supports healthy vision, bones and immunity. Eating leafy greens is also associated with reduced heart disease risk.
Jump to recipe
Nutrition NotesChicken thighsare a great source of complete protein. And while they have more fat than their breast counterparts, they can still fit into a healthy, varied diet. Besides protein, chicken thighs also offer vitamins and minerals, including vitamin B12, zinc and selenium.Kaleis a low-carb leafy green cruciferous veggie and contains cancer-fighting phytochemicals. It’s also loaded with vitamins A, C and K, which means it supports healthy vision, bones and immunity. Eating leafy greens is also associated with reduced heart disease risk.
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumyellow onion, chopped1(8 ounce) packagesliced cremini mushrooms2celery stalks, thinly sliced2carrots, thinly sliced2tablespoonsminced garlic2teaspoonschopped fresh sage¼teaspooncayenne pepper (Optional)1dried bay leaf2poundsbone-in chicken thighs, skin removed8cupsunsalted chicken broth½teaspoonsalt½teaspoonground pepper2cupschopped stemmed lacinato kale2tablespoonsfresh lemon juice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumyellow onion, chopped
1(8 ounce) packagesliced cremini mushrooms
2celery stalks, thinly sliced
2carrots, thinly sliced
2tablespoonsminced garlic
2teaspoonschopped fresh sage
¼teaspooncayenne pepper (Optional)
1dried bay leaf
2poundsbone-in chicken thighs, skin removed
8cupsunsalted chicken broth
½teaspoonsalt
½teaspoonground pepper
2cupschopped stemmed lacinato kale
2tablespoonsfresh lemon juice
DirectionsHeat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat. Remove and discard the bay leaf.Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.Frequently Asked QuestionsAbsolutely. Making this soup ahead of time is ideal for when you’re too busy to cook. This soup will stay good in the refrigerator for up to four days in an airtight container or in the freeze for up to six months. Just be sure your container is food-safe and made for the freezer.You can, but it won’t taste as rich. We highly recommend bone-in chicken thighs because you’ll get a better flavor and texture as a result, plus when the bones are cooked, they release more nutrients into the broth.No, never eat the whole dried leaves. While these bitter leaves are not toxic, they can be dangerous if you eat them. That’s because they stay hard and sharp throughout the cooking process. If eaten whole or in pieces, they could cut or get stuck in your gums or anywhere else on the way to your stomach. They’re fabulous for flavoring soups and stews, but they need to be removed at some point before serving.Originally appeared: EatingWell.com, November 2020
Directions
Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat. Remove and discard the bay leaf.Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.Frequently Asked QuestionsAbsolutely. Making this soup ahead of time is ideal for when you’re too busy to cook. This soup will stay good in the refrigerator for up to four days in an airtight container or in the freeze for up to six months. Just be sure your container is food-safe and made for the freezer.You can, but it won’t taste as rich. We highly recommend bone-in chicken thighs because you’ll get a better flavor and texture as a result, plus when the bones are cooked, they release more nutrients into the broth.No, never eat the whole dried leaves. While these bitter leaves are not toxic, they can be dangerous if you eat them. That’s because they stay hard and sharp throughout the cooking process. If eaten whole or in pieces, they could cut or get stuck in your gums or anywhere else on the way to your stomach. They’re fabulous for flavoring soups and stews, but they need to be removed at some point before serving.
Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.
Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.
Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat. Remove and discard the bay leaf.
Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.
Frequently Asked QuestionsAbsolutely. Making this soup ahead of time is ideal for when you’re too busy to cook. This soup will stay good in the refrigerator for up to four days in an airtight container or in the freeze for up to six months. Just be sure your container is food-safe and made for the freezer.You can, but it won’t taste as rich. We highly recommend bone-in chicken thighs because you’ll get a better flavor and texture as a result, plus when the bones are cooked, they release more nutrients into the broth.No, never eat the whole dried leaves. While these bitter leaves are not toxic, they can be dangerous if you eat them. That’s because they stay hard and sharp throughout the cooking process. If eaten whole or in pieces, they could cut or get stuck in your gums or anywhere else on the way to your stomach. They’re fabulous for flavoring soups and stews, but they need to be removed at some point before serving.
Frequently Asked Questions
Absolutely. Making this soup ahead of time is ideal for when you’re too busy to cook. This soup will stay good in the refrigerator for up to four days in an airtight container or in the freeze for up to six months. Just be sure your container is food-safe and made for the freezer.
You can, but it won’t taste as rich. We highly recommend bone-in chicken thighs because you’ll get a better flavor and texture as a result, plus when the bones are cooked, they release more nutrients into the broth.
No, never eat the whole dried leaves. While these bitter leaves are not toxic, they can be dangerous if you eat them. That’s because they stay hard and sharp throughout the cooking process. If eaten whole or in pieces, they could cut or get stuck in your gums or anywhere else on the way to your stomach. They’re fabulous for flavoring soups and stews, but they need to be removed at some point before serving.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)260Calories12gFat11gCarbs27gProtein
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.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
