Kale & Chicken Soup

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5 from 2 votes

Prep Time15

Cook Time15

Total Time30

Course: Soup

Servings:

Calories: 459kcal

Ingredients

2 tsp olive oil
⅔ cup yellow onion diced small
6 cloves garlic minced
2 cups portabella mushrooms diced small
½ tsp crushed red pepper
¼ tsp black pepper freshly ground
5 cups chicken broth
1½ tsp fresh rosemary finely chopped
1 tsp fresh thyme stems removed
3 oz rotisserie chicken shredded
1 cup small shell pasta uncooked
3 cups kale coarsely chopped
2 tbsp parmesan cheese shredded
salt to taste

Instructions

In a medium sized sauce pan, heat oil on medium high heat. Add onion, garlic, mushrooms, crushed red pepper, and black pepper. Cook for 3-4 minutes, until they start to soften.
Add chicken broth, thyme, and rosemary and bring to a boil (increase heat if necessary). Once the broth starts to boil, add pasta and rotisserie chicken, stirring occasionally. Let cook until tender, about 8 minutes. Add kale about 1-2 minutes prior to the shells being al dente. You just want the kale to wilt slightly and soften, not cook through.
Remove soup from the heat and add salt to taste. This will vary depending on the brand of chicken broth you use. Portion soup and top with Parmesan cheese. Enjoy!

Notes

While fresh herbs are preferred in soups, you can use dried herbs if that is what you have on hand. Simply use a 1/3 of the amount called for in the recipe.

If you like your soup with a little heat, try adding a tablespoon of chopped jalapenos to your soup!

Nutrition