We all know homemade chicken soup is the comfort food of winter {and anytime in my home}, but this heartier cousin is just as crave worthy. I know it takes more time, but boiling the whole chicken first to create a rich multi-dimensional broth is essential to the taste of the finished product. Not to mention the benefits of feeding your family bone broth. My children would eat this daily if I made it for them. The recipe was originally developed by my mom, but I have added a few of my own ingredients over the years.
- 2 c. cooked chicken (taken from the simmered whole chicken if you are doing your own broth)
- 42 oz. chicken broth (preferably homemade)
- 2 T. olive oil (I love this brand!)
- 2-4 cloves of garlic
- 2 medium carrots, chopped
- 2 stalks of celery, chopped
- 1 onion, chopped (I like peruvian sweet onions)
- 1 c. fresh corn
- 1 c. chopped tomatoes
- 1 bunch of kale, chopped
- 1 can green chilies
- 1-2 tsp. cumin (add more or less to your taste)
- 1/4 c. chopped fresh cilantro
In a large dutch oven heat oil and cook garlic and onion until softened. Add carrots & celery. After a few minutes, add all of your chicken/bone broth, corn, tomatoes, green chilies and cumin. Bring to a full simmer. Pile the kale into the pot (it will reduce!). Stir, put the lid on, and reduce the heat. Simmer on low as long as you need. Sprinkle in the chopped cilantro. Serving pairings:: chopped avocados, cheese, sour cream, hot tortilla strips, extra cilantro, etc...
Let me know what you think!