This will be one of your favorite new fall soups! It's packed full of vitamins and nutrients and it's so delish! I love soup once it gets chilly outside. I eat soup weekly in the fall and winter! Big soup gal. I love the flavor of this one & hopefully you will too.
What You'll Need:
• 2 cups kale, chopped
• 2 cups shredded chicken
• 1 sweet potato
• 2 whole carrots
• 1/2 sweet onion
• 1 cup mushrooms
• 4 cloves garlic
• 1 tbsp onion powder
• 1 tbsp sage
• 1 tbsp smoked paprika
• 1 tsp crushed red pepper
• 1 tsp thyme
• 1/2 cup freshly shredded Parmesan
• 4 pieces of bacon, crispy
• 1 can cream of chicken soup (make sure it's gluten free! Pacific Foods is!)
• 4 cups chicken bone broth
• 2 tbsp butter
• Avocado Oil
• Toasted pumpkin seeds, for garnish
• Salt & pepper
How To:
≥≥ Peel and dice up both your sweet potato, onion, garlic and carrots. In a stock pot, heat up a splash of avocado oil and start browning your sweet potato, onion and carrots. Once browned and softened a little, add in your garlic and let it get fragrant.
≥≥ Add in your cream of chicken soup plus your onion powder, sage, smoked paprika, crushed red pepper, salt and pepper to taste. Mix together and let it get fragrant for a few minutes.
≥≥ Add in your chicken bone broth, shredded chicken, butter and parmesan. Mix together and let it come to a boil. Place the lid on it, turn the heat down to medium to medium low and let cook down for 30 minutes to an hour.
≥≥ In a fry pan, cook your bacon and let it get crispy. Drain the grease off and set to the side.
≥≥ Let's get the kale and mushrooms ready! Wash your kale, take the spine out of the kale and chop into small pieces. Wash your mushrooms, take the stalk out, and slice the mushroom cap.
≥≥ Once your soup is about ready - add in your kale and mushrooms. Mix together and let cook for another 15 minutes or until mushrooms and kale have softened.
≥≥ Top with crumbled bacon and toasted pumpkin seeds!
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