I apologize for the lack of posts the past few days. I have had several Healthy May posts planned, including this one, and they’ve been put on hold because we’ve been under the weather around here. But, hopefully I can catch up in the next few days!
My plan is to finish writing a new menu plan for the next couple weeks, just like I did the first week. I also want to post pictures of what I ate the first several days, as well as some new recipe ideas.
Here is the first recipe I wanted to post! This is nothing extraordinary, but it is a good mix of health and comfort food. Sometimes you need food that feels good when you’re in the midst of a new eating plan!
This soup is gluten free, grain free, and sugar free.
White Bean & Chicken Soup with Kale
- 2 Tbsp olive oil
- 1 garlic clove, minced
- 1 medium onion, chopped small
- 3 whole carrots, peeled and chopped small
- 4 organic celery stalks, chopped small
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 lb bag dried Great Northern beans (make sure they are pre-soaked-directions on back of the bag)
- 1/2 – 3/4 of an organic/free range whole chicken, cooked, shredded (bones, skin removed)**
- 2 qts organic chicken stock
- 1-2 c water (based on desired consistency)
- 8 oz fresh kale, chopped
Heat olive oil in a large pot over medium heat. Add the garlic, onion, celery, carrots, and bay leaves. Cook until vegetables are starting to soften, stirring occasionally.
Add the thyme and the beans. (The beans do not need to be overly soft from soaking at this point, but at least no longer hard or too chewy). Stir and let cook for a couple minutes.
Add the chicken, chicken stock and water. Bring the soup to a a boil, then reduce to a simmer. Let simmer for at least 30 minutes, or until the beans are the desired texture. Season with salt and pepper to taste.
Add the kale and cook for 10 more minutes. Taste for seasoning again, then the soup is ready to serve!
This made a lot of servings! I had a bowl (pretty big bowl, no shame!) for dinner, and then took a picture of all that was leftover.
**I cooked a whole chicken, plus some extra chicken thighs in the crock pot the day before I made the soup. I just added a little water and salt and pepper to the crock pot and cooked it on high for 3 hours. I removed the chicken and threw away the skin and bones. I shredded all of the chicken, but I only used 1/2 to 3/4 of it for the soup. The rest I used in this fried rice for Davis, and salads, etc for Todd and I.