Soup Sunday: Quickish Kale Chicken Soup
Some days you just don't want to cook. Usually, those days, for me, are when I'm tired and/or when I'm really, really hungry (aka, hangry). This is why I love cooking on Sundays because I'm usually neither tired nor hangry and can take as long as I want puttering in my kitchen, and cooking suddenly becomes enjoyable.
Today I went to Bikram yoga for the first time. If you're not familiar, it's where the room is heated (and steamed) to a balmy 104 degrees and a set of 26 standing and seated poses are performed in succession. Needless to say, I've never sweated so much in my entire life, but what I loved about it was (a) to have finally found a style of yoga that doesn't kill my wrists and (b) while I always feel extra blissful after yoga, Bikram put me in the longest yoga high I've ever been on. I will definitely be back (and not only because I have a 30-pack from Groupon). But more on Bikram in another post.
What I love about Sundays (especially one without any concrete plans) is the possibility it offers: for creativity, for connecting (be it with yourself and with others), for centering. This is precisely why I love cooking on Sundays because it gives me a chance to wrap all of these feelings into one activity.
Sometimes I set out with a specific plan for my Sunday cooking ritual. Other times I kinda make it up as I go. This Sunday, I didn't set out to make soup, but when I realized I had all the fixings for it, I said, Why not? (It was also an homage to my friends back in Maine who were all hunkered down in the biggest snowstorm for the season, so it all just felt right.)
With rotisserie chicken in the fridge, leftover cooked kale in the fridge, and the beginnings of chicken stock I decided to whip up this Quickish Kale Chicken Soup.
QUICKISH KALE CHICKEN SOUP
- 1 half-eaten rotisserie chicken (or all if you want it extra chicken-y)
- 4 bunches of kale, chopped and cooked (I like to cook it in a bit of EVOO, balsamic, and soy sauce)
- 2 yellow onions, halved and sliced
- 5 carrots, chopped
- Juice of 1 lemon
- garlic salt (flavor to desired taste; if you go by my suggestion it may be too salty for you!)
- 1/2 teaspoon fresh-cracked pepper
- Pick apart rotisserie chicken, set chicken aside. Boil bones for an hour to several hours in large stock pot and strain (this can be done the night before to save time).
- Add sliced onions, boil again until softened.
- Add sliced carrots, boil again.
- Reduce heat and add pre-cooked kale.
- Roughly chop chicken and add to soup.
- Add lemon juice, garlic salt, and pepper.
- Taste and adjust seasoning accordingly.
- Serve and pack leftovers for the week!
Give it a whirl and let me know what you think! And, if you happen to find any alternative seasonings or tricks, comment below!