shredded chicken vegetable soup (starring kale)

Whole30 day 2! Still feeling pretty good, but I heard that’s going to change around the 1 week mark when the body really gets into detoxing… Anyway, for dinner tonight we have an easy one-pot protein and fiber packed meal!

IMG_20170502_202613_023

Ingredients:

  • chicken breast and thighs (thighs optional)
  • chicken stock
  • carrots
  • onion
  • celery
  • kale
  • salt
  • green sauce, recipe follows

In a large pot, pour in enough chicken stock to cover the chicken. If you run out, just add water until the chicken pieces are fully submerged. Bring the soup to a boil before quickly lowering to a simmer. NEVER let meat boil in liquid – the rough action will cause the meat to become tough and cloud the stock!

While the soup is simmering, peel, chop and add in the carrots, onion, and celery. Allow the soup to gently simmer, stirring occasionally, until the chicken is cooked through, 30 to 45 minutes from when the chicken was added. Skim and discard any scum that collects on top of the soup. When the chicken is cooked through, use two forks to shred the breast. Add in the kale and allow to cook for 5 more minutes until the kale is slightly softened. Season with salt and top with a few dollops of green sauce if desired.

To make the green sauce: Crush garlic into a paste. Add in minced basil and parsley leaves. Drizzle in olive oil. Squeeze in some lemon juice. Mix everything together well and add salt to taste.

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