Articles - Recipes

Green Chicken Soup

By Brian Copeland

Ok ok, I get it, you don't like eating your vegetables especially kale. BUT you know how healthy it is for you. Kale is full of vitamins and minerals, fiber, phytonutrients and it also naturally cleanses your body. Kale a member of the cruciferous vegetable family has more bioavailable calcium than most calcium supplements. Additionally cruciferous vegetables help detoxify your body of phyto estrogens which can build up in your system storing body fat and causing health issues.

This soup is very low in calories, high in fiber, vitamins and minerals and protein and tastes amazing. The turmeric and ginger powder are natural antiinflammatories and have other health benefits.

Ingredients:

• 2 quarts of organic chicken stock or broth (or 1 quart of each)
• 1 bunch of kale
• 3 carrots, sliced on the bias
• 2 cups of mushrooms, sliced
• 1.5 lbs of chicken (I prefer boneless skinless thighs but you may use chicken breast if you prefer)

Optional Ingredients:

• 3 sticks of celery, sliced on the bias
• 1 - 3 leeks, sliced
• 1 tablespoon of organic turmeric powder
• A couple of dashes of ginger powder
• Garlic powder to taste
• Natural sea salt to taste
• Bragg's Sea Kelp Delight to taste
• 1 chicken bouillon cube (I used Maggi brand)
• Other herbs, spices as you see fit

Calories Per Serving 113+/- calories!!!

• 2 quarts chicken broth = 80
• 1 bunch of kale = 50
• 3 carrots = 90
• 2 cups mushrooms = 30
• 1.5 lbs chicken thighs (boneless/skinless) = 660
• Optional ingredients add no calories
• Total Calories = 910
• Assuming 8 servings divided by 910 = 113 calories per serving!!!

Directions:

1. Thoroughly wash the kale as it tends to hold dirt in its folds

2. Place chicken stock in a soup pot over medium heat, reserving 2 cups

3. Place the reserved 2 cups of chicken stock and the kale in a Vita-Mix or other high speed blender (I used a Kitchen Aid brand) and blend until smooth

4. Pour the kale-stock mixture into the pot of stock and bring to a simmer

5. Add all of the seasonings, herbs, spice and bouillon

6. Add the carrots, celery, leeks and mushrooms and return to a simmer

7. Place the chicken into the soup and cook it till nearly done

8. Remove the chicken to a cutting board and shred it with 2 forks

9. Return the chicken and finish cooking till done

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