Chicken or Turkey Kale soup
Net carbohydrates 5 g per serving
Note: I see no reason to make a small amount of this soup. I make it for twice and freeze half of it. The serving size reflects a dinner sized portion.
As an extra touch, add a little chopped celery JUST before reheating and some fresh parsley to each bowl before serving.
1 – large onion
3 – Tbsp. butter or oil
3 Tbsp. flour
1-2 – cloves garlic, grated
2 – quarts chicken stock or broth (or if you have it, turkey stock)
½ – cup dry white wine (optional)
Juice and zest of 1 lemon
2- cooked chicken breasts or ¾ pounds cooked turkey breast (shredded)
2 stalks of celery, chopped
1 – large Portobello mushroom, sliced and sauteed in butter
2 –Tbsp. Dried herbs (Herbs de Provence or basil and oregano)
Large bunch of kale, stems removed and torn into bite sized pieces
HOW I PREPARE THE RECIPE:
Heat the butter or oil (or a combination of both) in a large stock pot. Add the onions and cook until just lightly browned. Add flour and garlic. Cook for 1-2 minutes so the flour loses that “raw” taste. Slowly add the wine and stock stirring to avoid lumps.
Add the chopped celery and shredded chicken or turkey and bring up to a boil. Lower the heat and simmer for 30 minutes.
Add the mushrooms and kale. Stir until the Kale wilts. Allow to cool.
Serve with grated Italian cheese and Lavash chips.