Chicken Soup with Kale, Garlic, and Sweet Potatoes
- 1 whole chicken about 3 lbs., roasted and patted dry
- 2 yellow onions 1 coarsely chopped, 1 diced
- 3 cloves garlic (3 smashed, 3 minced)
- 2 ribs celery (1 halved, 1 diced)
- 2 carrots (1 halved, 1 diced)
- 1 tsp dried thyme
- 6 cups water
- 1 tsp Kosher salt + more to finish
- 2 slices bacon diced
- ½ bunch kale lacinato (Tuscan), ribs removed, sliced thin
- 1 sweet potato peeled and diced
- ¼ tsp fresh nutmeg grated
- 1 garden-ripe tomato diced
- freshly ground black pepper
- Set a Dutch oven over medium heat and add the bacon to the pan.
- When the bacon is browned and crisp, add the diced onion, diced garlic, diced celery, diced carrot, kale, sweet potato, and nutmeg.
- Saute for about 10 minutes, stirring a few times, until the onion is softened.
- Pour in the stock and simmer, uncovered, for 10 minutes or until the carrot and sweet potato are tender.
- While the soup simmers, tear the chicken into bite-sized pieces, discarding the skin and bones.
- Stir about half of the chicken into the hot soup (reserving the rest for another use) and taste. Add more salt if necessary.
- Divide the diced tomato among soup bowls, ladle soup over the tomatoes, top with black pepper and serve.
Delicious recipe courtesy of Stephanie Meyer of Fresh Tart.