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Why You'll Love This one pot garlic chicken and kale soup for budgetfriendly suppers
- Easy to Make: This recipe requires minimal ingredients and can be prepared in under 30 minutes, making it perfect for busy weeknights.
- Budget-Friendly: The ingredients used in this recipe are affordable and can be found at most grocery stores, making it a great option for those on a tight budget.
- Customizable: You can add your favorite spices or vegetables to make the recipe your own, making it a great option for meal prep or a quick weeknight dinner.
- Nutritious: This recipe is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.
- One Pot Wonder: This recipe can be made in just one pot, making cleanup a breeze and reducing waste.
- Freezer-Friendly: You can freeze this soup for up to 3 months, making it a great option for meal prep or a quick dinner on a busy night.
- Perfect for Any Time of Year: This recipe is perfect for any time of year, whether you're looking for a warm and comforting meal in the winter or a light and refreshing meal in the summer.
- Great for Leftovers: This recipe makes a large batch of soup, making it perfect for leftovers or meal prep.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, kale, chicken broth, and diced tomatoes. The chicken provides protein and flavor, while the garlic adds a pungent and aromatic flavor. The kale adds a burst of nutrients and flavor, while the chicken broth and diced tomatoes create a rich and savory sauce. When selecting these ingredients, choose fresh and organic options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the garlic, choose fresh cloves and mince them yourself for the best flavor. For the kale, choose fresh leaves and chop them finely before adding them to the pot. For the chicken broth and diced tomatoes, choose low-sodium options to reduce the salt content of the recipe.
How to Make one pot garlic chicken and kale soup for budgetfriendly suppers
Heat a large pot over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add 1 onion and cook until translucent, about 5 minutes.
Add 3 cloves of minced garlic and cook for 1 minute, until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.
Add 1 pound of chicken breast or thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Add 4 cups of chicken broth and 1 can of diced tomatoes to the pot. Stir to combine and bring the mixture to a boil.
Add 2 cups of chopped kale to the pot and stir to combine. Cook until the kale is wilted, about 5 minutes.
Return the chicken to the pot and cook until heated through, about 5 minutes.
Season the soup with salt and pepper to taste, then serve hot. You can garnish with chopped fresh herbs or a sprinkle of grated cheese, if desired.
Tips for Perfect Results
Using fresh ingredients will result in a more flavorful and nutritious soup. Choose fresh kale, garlic, and herbs for the best results.
Kale can quickly become overcooked and mushy. Cook it until it's just wilted, then remove it from the heat to preserve its texture and nutrients.
A squeeze of fresh lemon juice or a splash of vinegar can add brightness and balance to the soup. Add it to taste, as you prefer.
This recipe is a great base for experimentation. Try adding different spices, such as cumin or paprika, to give the soup a unique flavor.
If you prefer a creamy soup, you can add a splash of heavy cream or coconut cream towards the end of cooking. This will add richness and depth to the soup.
This recipe makes a large batch of soup, which can be used as leftovers for future meals. Store it in the refrigerator or freezer for up to 3 months.
If you like a little heat in your soup, you can add some red pepper flakes or diced jalapenos to give it a spicy kick.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it's just cooked through, then remove it from the heat to prevent overcooking.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid to cover the ingredients and prevent the soup from becoming too thick. You can always add more broth or water if needed.
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Not Seasoning Enough:
Fix: Make sure to season the soup with salt and pepper to taste, and adjust the seasoning as needed. You can also add other spices or herbs to give the soup more flavor.
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Not Using Fresh Ingredients:
Fix: Make sure to use fresh ingredients, including fresh kale, garlic, and herbs, to get the best flavor and texture.
Variations & Substitutions
You can make a vegetarian version of this soup by substituting the chicken with roasted vegetables, such as sweet potatoes or carrots.
You can make a dairy-free version of this soup by substituting the heavy cream or coconut cream with a non-dairy milk alternative, such as almond or soy milk.
You can make a spicy version of this soup by adding some red pepper flakes or diced jalapenos to give it a kick.
You can make a low-sodium version of this soup by using low-sodium broth and seasoning with herbs and spices instead of salt.
You can make a gluten-free version of this soup by using gluten-free broth and being mindful of any gluten-containing ingredients.
You can make a vegan version of this soup by substituting the chicken with roasted vegetables and using a non-dairy milk alternative.
Storage & Make-Ahead
You can store the soup at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
You can store the soup in the refrigerator for up to 3 days. Make sure to cool it to room temperature before refrigerating, and reheat it to 165°F (74°C) before serving.
You can freeze the soup for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! You can freeze this soup for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
Is this recipe gluten-free?
This recipe is naturally gluten-free, but make sure to check the ingredients of the chicken broth and any other store-bought ingredients to ensure they are gluten-free.
Can I customize this recipe?
Yes! You can customize this recipe to your taste by adding your favorite spices or vegetables. Some ideas include adding diced bell peppers, chopped fresh herbs, or a squeeze of fresh lemon juice.
Is this recipe suitable for a crowd?
Yes! This recipe makes a large batch of soup, which is perfect for a crowd. You can easily double or triple the recipe to feed a larger group.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is this recipe healthy?
Yes! This recipe is a healthy and nutritious option. The chicken provides protein, the kale provides fiber and vitamins, and the vegetables add natural sweetness and flavor.
one pot garlic chicken and kale soup for budgetfriendly suppers
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 4 cups chicken broth, low sodium
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Heat Oil and Cook Chicken. Heat the olive oil in a large pot over medium-high heat. Add the chicken to the pot and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 2: Soften Onions and Garlic. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Step 3: Add Aromatics and Kale. Add the diced carrots and celery to the pot and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the chopped kale to the pot and cook, stirring occasionally, until the kale has wilted, about 3-5 minutes.
- Step 4: Add Broth and Chicken. Pour in the chicken broth and bring the mixture to a boil. Return the chicken to the pot and reduce the heat to low. Simmer, covered, until the chicken is cooked through and the vegetables are tender, about 10-15 minutes.
- Step 5: Season and Serve. Stir in the dried thyme, salt, and pepper. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh herbs if desired.
- Step 6: Store Leftovers. Let the soup cool completely, then refrigerate or freeze for later use. Reheat the soup over low heat, stirring occasionally, until warmed through.
Recipe Notes
- To make this recipe more substantial, serve with a side of crusty bread or over rice.
- For an extra boost of flavor, add a squeeze of fresh lemon juice to the soup just before serving.
- To make this recipe in advance, prepare the soup through step 4, then refrigerate or freeze until ready to serve. Reheat the soup over low heat, stirring occasionally, until warmed through.
- For a creamier soup, stir in 1/4 cup heavy cream or half-and-half just before serving.
