Lemon Dill Chicken Soup with Kale, Carrot, Leek and Celery

 Soup is one of the things that I like to enjoy under any season. Be it the cold winters or the sizzling summers, I’m all for having soup. Today, the husband specifically requested that I make my chicken soup, so we stopped by the local market and picked up the ingredients for it. My husband hates kale, but I on other hand love it. What to do? I decided to still purchase it, but instead of adding it into the big pot of soup, I spooned some of it out into a small pot and add my chopped kale in for an individualized serving. This works out for the both of us. Without further ado, here is my recipe.

INGREDIENTS

5 skinless, bone-in chicken thighs
2 chicken breast fillets
1 cup baby carrots, chopped
1 leek (whites only), halved then thinly sliced
4 celery sticks, fibrous layer removed and chopped
1 bunch kale, ribs removed and chopped
fresh dill, minced
lemon juice
red pepper flakes
coarsely ground black peppercorn
1 284 ml (10 fl oz.) can of low sodium, fat free chicken broth
4-5 cups water

DIRECTIONS

In a large pot, place a couple tablespoons of olive oil in over medium-high heat, and add in the chicken thighs and breast. Season with dill and ground black peppercorn. You don’t want to fully cook it, just enough so that the chicken is browned on the outside. Remove the chicken and set aside.

In the same pot, add more oil, if necessary, and put in the carrots and cook for about 3-4 minutes. Make sure to scrape off the brown bits at the bottom of the pot, which was from cooking the chicken. This is what will give extra flavour to your soup. Next add the celery and leek, stirring frequently and cook until it has softened.

Return the chicken into the pot and add in the chicken broth, along with 4 or 5 cups of water. Place the lid on top of the pot and bring it to a boil. Once it begins to boil, reduce the heat to a simmer and let it cook for 45 minutes.

About 10 minutes before the soup is done, take out the chicken, and allow it to cool before chopping it into pieces. Return the chicken pieces back into the soup, and add in the chopped kale, seasoning with red pepper flakes, lemon juice and more dill. Taste and adjust for seasoning as required.

We wanted to have some pasta in our soup, so we boiled some small shaped pastas, such as macaroni, shells or orzo and placed it in our bowls, then spoon the soup over the pasta. Another great way to enjoy the soup is to add some rice in.

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3 thoughts on “Lemon Dill Chicken Soup with Kale, Carrot, Leek and Celery

  1. Your recipe sounds like something I could try. hehehe…I’ve never made Kale soup at home, but had them in restaurants. They were good. 🙂

  2. Reblogged this on Sammy Design and commented:
    I love this blog! The presentation (layout, graphics, photography) are beautifully done. Also, the way the tabs are organized (What’s for Breakfast / Lunch / Dinner; Recipes) makes this website such a pleasure to flip through. Check out the rest at ozmundaregalis.wordpress.com!

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