I made this chicken soup the other day and it was really good. Ray had made this recipe the week prior. I had carrots, sweet potatoes, kale and chicken stock, so I decided to make my version of that soup. I like cooking when it is easy, when there aren’t a lot of steps, and when you can put something on the table in about 30 minutes. If you have the time, I recommend Ray’s version. But if you’re lazy and want it done fast, then my version is just as good (if not better).
I love me some homemade chicken soup during the winter months. It feels so comforting and healthy at the same time. Adding the parmesan cheese at the end adds a little extra something if you’re in the mood for a little something extra.
- 2 pounds boneless, skinless chicken breasts, cubed
- 3 tablespoons olive oil
- 1½ teaspoons salt
- 1½ teaspoons pepper
- 2 small onions or 1 large onion, chopped
- 1 teaspoon paprika
- ½ teaspoon ground nutmeg
- 1 bay leaf
- 1 cup of carrots, peeled and sliced
- 2 cups of sweet potatoes, peeled and cubed
- 1 bunch of kale, chopped
- 2 quarts (64 ounces) of chicken stock
- Parmesan cheese, grated (optional)
- Heat a large stock pot over medium-high head and add the olive oil.
- Add the chicken and the onions and chicken. Cook until the chicken is browned and the onions are translucent (about 5 minutes)
- Add salt, pepper, paprika, nutmeg, bay leaf, carrots, sweet potatoes, kale, chicken stock and bring to a boil.
- Reduce to a simmer, cover, and cook for 20-30 minutes.
- Serve with parmesean cheese (optional)