Comforting and pretty healthy. Perfect combination for these freezing cold days we’ve been having in Charlotte. This was simple and gluten free. I will definitely make it again! I used my mom’s recipe for potato soup as a basis. It’s one of our family favorites, so I knew her method would work well!
Please excuse the poor picture quality – I really need to work on my food photography skills!
Potato, Kale and Chicken Soup
- 1 bone in chicken breast, 2 legs or thighs (organic)
- 2 bay leaves
- 4 lb yukon gold potatoes, partly peeled and diced
- 1/2 yellow onion, small dice
- 2 Tbsp unsalted butter
- 8 oz kale, stems removed and chopped
- 6-7 cups chicken stock (organic)
- 1/4 cup heavy cream or half and half, warmed
- Salt and pepper
Cover chicken in a large pot with salted water. Add bay leaves and bring to a boil. Reduce to a simmer and cook for an hour. Remove chicken, let cool slightly. Take the skin off the chicken, and shred.
Skim the fat from the top of the chicken broth and wipe down the side of the pot. Add the chopped potatoes and bring to a boil.
Saute the chopped onion in butter, then add in with potatoes. Simmer potatoes until they are almost cooked. Add the kale, shredded chicken and cook for 10 more minutes.
Reduce heat to low so it isn’t boiling. Add in the cream and season with salt and pepper.
Enjoy! Thank you for reading!