Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This batch cooked chicken and kale soup with garlic for january evenings
- Easy to Make: This recipe is incredibly simple to prepare, requiring just a few ingredients and some basic cooking skills.
- Nutritious: Chicken and kale are both packed with nutrients, making this soup a healthy and satisfying option for a cold winter's night.
- Customizable: Feel free to add your favorite spices or ingredients to make this recipe your own.
- Batch Cooking: This recipe makes a large batch of soup, perfect for meal prep or feeding a crowd.
- Comforting: There's nothing quite like a warm, comforting bowl of soup to cozy up with on a chilly January evening.
- Affordable: This recipe is budget-friendly and uses ingredients that are easily accessible.
- Freezer-Friendly: This soup freezes beautifully, making it a great option for meal prep or future meals.
- Delicious: The combination of tender chicken, nutritious kale, and aromatic garlic is absolutely delicious.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, garlic, onions, carrots, celery, chicken broth, and diced tomatoes. Each of these ingredients plays a crucial role in the flavor and texture of the soup. The chicken provides protein and tender bites, while the kale adds a boost of nutrients and a pop of color. The garlic, onions, carrots, and celery add depth and aroma to the soup, while the chicken broth and diced tomatoes provide a rich and savory base.
How to Make batch cooked chicken and kale soup with garlic for january evenings
Chop 2 medium onions and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until they're translucent and starting to caramelize, about 8-10 minutes.
Add 1 pound of boneless, skinless chicken breast or thighs to the pot. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes.
Add 2 cups of chopped kale to the pot. Stir to combine and cook until the kale is wilted, about 2-3 minutes.
Add 4 cups of chicken broth and 1 can of diced tomatoes to the pot. Stir to combine and bring the mixture to a simmer.
Let the soup simmer for 20-25 minutes, or until the flavors have melded together and the soup has reached your desired consistency.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese.
Tips for Perfect Results
Fresh kale has a more delicate flavor and texture than frozen or canned kale. Try to use fresh kale for the best results.
Overcooking the chicken can make it dry and tough. Cook the chicken until it's just cooked through, then remove it from the pot and let it rest.
The quality of the broth can make a big difference in the flavor of the soup. Try to use a high-quality, low-sodium broth for the best results.
Aromatics like onions, garlic, and carrots add depth and flavor to the soup. Don't skip this step!
Letting the soup simmer for at least 20 minutes allows the flavors to meld together and the soup to thicken. Don't rush this step!
Seasoning the soup with salt and pepper to taste is crucial. Don't be afraid to add more or less seasoning to suit your taste.
Common Mistakes to Avoid
-
Overcooking the Chicken: Overcooking the chicken can make it dry and tough. Cook the chicken until it's just cooked through, then remove it from the pot and let it rest.
Fix: Check the chicken frequently while it's cooking, and remove it from the pot as soon as it's cooked through.
-
Not Using Fresh Kale: Using frozen or canned kale can result in a less flavorful and less nutritious soup. Try to use fresh kale for the best results.
Fix: Use fresh kale instead of frozen or canned kale. You can also add other leafy greens like spinach or collard greens to the soup for added nutrition.
-
Not Letting it Simmer: Not letting the soup simmer for at least 20 minutes can result in a less flavorful and less thickened soup. Let the soup simmer for at least 20 minutes to allow the flavors to meld together and the soup to thicken.
Fix: Let the soup simmer for at least 20 minutes, or until the flavors have melded together and the soup has reached your desired consistency.
-
Not Seasoning to Taste: Not seasoning the soup with salt and pepper to taste can result in a less flavorful soup. Season the soup with salt and pepper to taste, and don't be afraid to add more or less seasoning to suit your taste.
Fix: Season the soup with salt and pepper to taste, and adjust the seasoning as needed.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the soup for an extra kick of heat.
Try using different types of kale, such as curly kale or lacinato kale, for a different texture and flavor.
Add some heavy cream or coconut cream to the soup for a creamy and rich texture.
Use chicken thighs instead of chicken breast for a more tender and juicy texture.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the soup to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Let the soup cool to room temperature, then cover and refrigerate. Reheat the soup gently over low heat, or in the microwave in 30-second increments, stirring between each interval.
The soup can be frozen for up to 3 months. Let the soup cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer. To thaw, simply leave the soup in the refrigerator overnight, or thaw it quickly by submerging the container or bag in cold water.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! This soup freezes beautifully. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer for up to 3 months. To thaw, simply leave the soup in the refrigerator overnight, or thaw it quickly by submerging the container or bag in cold water.
Can I use different types of kale?
Yes! You can use different types of kale, such as curly kale or lacinato kale, for a different texture and flavor. Just be sure to adjust the cooking time accordingly, as some types of kale may be more tender than others.
Can I add other ingredients to the soup?
Yes! You can add other ingredients to the soup to suit your taste. Some ideas include diced bell peppers, sliced mushrooms, or cooked sausage. Just be sure to adjust the seasoning and cooking time accordingly.
Is this soup gluten-free?
Yes! This soup is gluten-free, as long as you use gluten-free chicken broth and avoid adding any gluten-containing ingredients. Just be sure to check the labels of any store-bought ingredients to ensure they are gluten-free.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours. Season and serve as desired.
batch cooked chicken and kale soup with garlic for january evenings
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 3 cloves garlic, peeled and minced
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cups chicken broth
- 1/2 cup diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Chop the onion, carrots, and celery. Chop the onion, carrots, and celery into bite-sized pieces. This will help them cook evenly and quickly.
- Step 2: Sauté the aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until they are tender, about 5-7 minutes.
- Step 3: Add the garlic and cook for 1 minute. Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
- Step 4: Add the chicken and cook until browned. Add the chicken to the pot and cook until it is browned on all sides, about 5-7 minutes.
- Step 5: Add the chicken broth, diced tomatoes, and thyme. Add the chicken broth, diced tomatoes, and thyme to the pot. Stir to combine, then bring the mixture to a boil.
- Step 6: Reduce heat and simmer. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 7: Add the kale and cook until wilted. Add the chopped kale to the pot and cook until it is wilted, about 5 minutes.
- Step 8: Season with salt and pepper. Season the soup with salt and pepper to taste, then serve hot.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze it for up to 3 days.
- Make ahead: Chop the onion, carrots, and celery up to a day in advance, and store them in an airtight container in the refrigerator.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: Use high-quality chicken broth for the best flavor.
