My friend, Lisa, is the queen of wonderful soup recipes. So I asked her for one to help us through the flu and she provided us the most wonderful recipe from one of her friends. This one’s another way to sneak kale into a meal and get the whole family to eat it!
I made two different batches a grain/gluten-free which omitted the rice or pasta and a pot of the original version. The soup was delicious and I cut corners by using a rotisserie chicken. This soup made enough for the four of us to have a hearty dinner for two nights.
We are finally on the mend and I am looking forward to next week getting out of the house and putting the kids on a TV diet.
Lynch Kids Chicken Vegetable Soup
3 onions, sliced
2 garlic bulbs, sliced
5 quarts water, boiled
7-8 Tbsp better than bouillon (1.5 Tbsp per quart of water)
1 bunch celery, sliced
1 bunch carrots, sliced
1-2 14.5 ounce cans cannellini beans (white kidney beans)
Cooked chicken diced to taste
1-1.5 cup dry long grain brown rice or thin egg noodles
1 bunch kale, chopped
- Heat 2 Tablespoons olive oil in large stockpot.
- Sautee onion and garlic until soft.
- Add carrots and celery
- Add water and bring to a boil then dissolve the better than Bouillon in the water.
- Add cannellini beans, cooked chicken, rice (or noodles).
- Miscellaneou frozen vegetables may be added such as corn and or green beans.
- Simmer until rice or noodles are done.
- Add chopped Kale at the end to wilt.
— Kim Fletcher, Parenting Program Volunteer