Kale & Chicken Soup
This chicken kale soup has the added health benefit of flaxseed oil, which is high in omega-3 fatty acids and delivers a delightful nutty flavour.
Ingredients
- 500 g chicken thighs de-bone, skin and cut into 2.5 cm chunks
- 8 cups kale shredded
- 1/4 cup orzo pasta
- 3 large red onions finely chopped
- 2 tbsp ginger finely chopped
- 1 tbsp pumpkin seeds hulled and roasted
- 1 tbsp flaxseed oil
- 1 tsp cayenne pepper
- 3/4 tsp salt
- 2 red bell pepper cut lengthwise
- 4 carrots thinly sliced
- 5 garlic cloves minced
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- In a large saucepan or stockpot, combine 4 cups of water, the chicken, carrots, onions, minced garlic, ginger, cayenne and salt; bring to a boil over high heat. Reduce to a simmer; partially cover and cook for 25 minutes.
- Meanwhile, preheat the broiler. Place the pepper pieces, skin-side up, on a broiler pan and broil 15 cm (6 in.) from the heat for 10 minutes, or until the skin is well charred.
- When cool enough to handle, peel the peppers and transfer them to a food processor along with the pumpkin seeds, flaxseed oil and whole garlic clove; process until pureed.
- Add the orzo to the soup, and cook, uncovered, for 5 minutes. Stir in the kale, and cook for 5 minutes, or until the kale and orzo are tender.
- Serve the soup with the roasted pepper puree.
