Onion, Kale, Chicken, and Chickpea Soup

Brandon

Onion, Kale, Chicken, and Chickpea Soup
Yields1 Serving
 1 cup Shredded, Skinless, Boneless Rotisserie Chicken
 15 oz Can of Unsalted Chickpeas (rinsed and drained)
 1 cup Onion (chopped)
 2 cups Lacinato Kale (de-stemmed and chopped)
 ½ cup Carrots (chopped)
 4 cups Low-Sodium Chicken Stock
 3 Garlic Cloves (chopped)
 1 tsp Low-Sodium Tamari Stock
 ½ tsp Salt
 ½ tsp Crushed Red Pepper
 2 Thyme Springs
 ½ cup Freshly-Grated Parmesan Cheese
 1 tbsp Olive Oil
1

Heat Dutch oven or large stock pot over medium heat. Add oil to pan; swirl to coat.

2

Add onions, carrots, garlic, red pepper, salt, and thyme; sauté for 4-5 minutes.

3

Add stock and chickpeas; bring to a boil.

4

Add kale and chicken; reduce heat and cook 4-5 minutes, stirring occasionally until kale is slightly wilted.

5

Stir in soy sauce.

6

Discard thyme.

7

Simmer on low for 15-30 minutes to develop flavor.

Substitutions
8

Can substitute rotisserie chicken for 1 cup baked or poached chicken breast

Notes
9

Each serving is 1 1/2 cups plus 2 tablespoons cheese.

Ingredients

 1 cup Shredded, Skinless, Boneless Rotisserie Chicken
 15 oz Can of Unsalted Chickpeas (rinsed and drained)
 1 cup Onion (chopped)
 2 cups Lacinato Kale (de-stemmed and chopped)
 ½ cup Carrots (chopped)
 4 cups Low-Sodium Chicken Stock
 3 Garlic Cloves (chopped)
 1 tsp Low-Sodium Tamari Stock
 ½ tsp Salt
 ½ tsp Crushed Red Pepper
 2 Thyme Springs
 ½ cup Freshly-Grated Parmesan Cheese
 1 tbsp Olive Oil

Directions

1

Heat Dutch oven or large stock pot over medium heat. Add oil to pan; swirl to coat.

2

Add onions, carrots, garlic, red pepper, salt, and thyme; sauté for 4-5 minutes.

3

Add stock and chickpeas; bring to a boil.

4

Add kale and chicken; reduce heat and cook 4-5 minutes, stirring occasionally until kale is slightly wilted.

5

Stir in soy sauce.

6

Discard thyme.

7

Simmer on low for 15-30 minutes to develop flavor.

Substitutions
8

Can substitute rotisserie chicken for 1 cup baked or poached chicken breast

Notes
9

Each serving is 1 1/2 cups plus 2 tablespoons cheese.

Onion, Kale, Chicken, and Chickpea Soup