For convenience, you could make this soup from frozen kale without the need to thaw it beforehand.
Keep reading for our expert tips, including what key in of kale works best for this soup.
Add 1 1/2 cups chopped onion; cook, stirring occasionally, until softened, about 5 minutes.
Photo:Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute.
Bring to a boil over medium-high heat; reduce heat to maintain a simmer.
Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Remove from heat; stir in the shredded chicken and 2 tablespoons lemon juice.
Remove the thyme sprigs before serving.
No matter what jot down of kale you use, confirm it’s washed well.
Before you chop it, remove the tough stems from the center of the leaves.
But don’t let that stop you from packing the leftovers for work the next day!
Store the cooled soup in airtight containers in the refrigerator for 3 to 4 days.
Reheat it in the microwave for 1 to 2 minutes on medium power or warm it on the stovetop.
If the soup is frozen, let it thaw overnight in the refrigerator.
If you prefer a bit of heat, try our Mexican Cornbread with green chilesit might just be enough.
You could also serve it alongside ourCaprese SandwichorAir-Fryer Grilled Cheese Sandwiches.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
