(pssst… easily make this vegan by using veg broth and substituting beans for the chicken … but vegans are smart, you knew that already)
Let’s get on with it.
It’s just a rainy 2‘sday at Lancaster Central Market and I’ll be darned if this soggy socked chick is not going to find dinner for $10. Spring is just around the corner but soup season is still on, per my calculations. (it’s always on … even well into summer. I was never good at calculating so this is how my math works).
This is how I plan on making the soup and I’ve done it dozens of times. Adapt with what you have in your pantry and you’ll feed 4 for about $3 per person. You can’t really go wrong when playing with soup recipes.
p.s. i ♥ kale
chicken, sweet potato and kale stoup
- 1 1/2 lb chicken parts (I used the legs and thighs)
- 6 cups water
- 2 stalks of celery, chopped
- 2 small onions, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1/2 bunch kale, coarsely chopped
- 2 medium sweet potatoes, peeled (optional) and cubed
- 1 can diced tomatoes
- 1 clove of garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 T tomato paste (if it’s convenient)
- salt and pepper to taste
- squeeze of fresh lemon juice before serving
rice & beans optional
- In a 3 quart pot bring to boil the chicken parts, 6 cups of water, 1 onion, 2 celery stalk, bay leaf and 1 carrot. Cover and reduce to simmer for 45 minutes.
- Remove the chicken and on a plate separate the meat from bone and skin. You can toss the stock veggies if you like but if you’re old school frugal like me keep them in there. Add the chicken meat back to the pot. Discard the bones and skin.
- Add the remaining carrots, onions, garlic, kale, sweet potatoes, diced tomatoes, and seasonings. Bring to a boil, reduce heat to simmer and cover until the rice and beans are cooked.
- Squeeze fresh lemon juice in just before serving.