Hearty Chicken and Kale Soup

The Method for Hearty Chicken and Kale Soup

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1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 6 minutes, until soft. Add the garlic and thyme and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the stock and chicken and bring to a simmer. Cook gently for 15 minutes, until the chicken is cooked through. Lift it out and shred it with two forks.

   Mark done Start 15 min timer

3. Add the beans to the pot and simmer for 8 minutes, mashing a few against the side. Add the kale and simmer for 5 minutes, until tender.

   Mark done Start 8 min timer

4. Return the chicken to the pot. Season with the salt, pepper and lemon juice and serve hot.

   Mark done

Things to Watch For

1. Remove the kale stems by running your hand down them from the base; the leaves strip off easily.
2. If the soup is too thick, thin it with a splash of stock.
3. Add the lemon juice off the heat so it keeps its freshness.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

On the Table Alongside

A slice of wholegrain bread · A green salad · Lemon wedges

Keeping Hearty Chicken and Kale Soup

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

Quick Answers

Hearty Chicken and Kale Soup Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.