Thursday, May 8, 2014

Ground Chicken and Kale Soup

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Deliciousness
I bought some ground chicken over the weekend..... simply because it was on sale. I love to win whenever I go to the grocery store, and this is my way of #winning where savings and freshness are concerned. But, two days had passed and I still couldn't figure out what I wanted to do with this chicken, so I ignored it for another day, which is exactly what you would have done, right? Anyways, I came home from work one evening and went to the kitchen and started to think about dinner. I opened the fridge and there it was, a pound of ground chicken staring at me, so did what a responsible foodie would do....

Ingredients
1 lb Ground Chicken
6 Kale Leaves - Remove stalks and chop leaves
3 Stalks of Celery- Chopped
1 Acorn Squash- Peel, remove seeds and dice
2 -3 Carrots- Chopped
1 Small Onion-Chopped
2 Cloves of Garlic- Minced
3 Packs of Powdered Chicken Bouillon 
1 Can of Corn
Salt and Pepper
4 Tablespoon Vegetable Oil 
Water

Method
Season chicken with salt and pepper and then sautee in 2 tablespoon of heated oil. Stir after 5 minutes to get the other sides to cook. Once cooked (about 10 minutes total), remove from heat and set aside. In a deep pot, heat the remaining 2 tbsp of oil and sautee celery, carrots and onion until onion becomes translucent. Add 4 cups of water, acorn squash and 2 packets of bouillon and cook for 15 minutes. Add corn, chicken and kale and more water if needed. Taste and then add 1/2  or the whole packet of the remaining bouillon. I used 1/2 packet first and then a little more and it was perfect.  So after you season to get to your desired taste, cook for another 15 minutes and serve hot with croissants and your favorite salad.
Notes
You can make it spicy by adding a whole jalapeno or some crushed red peppers. You can also use chicken stock instead of the bouillon to get a rich chicken flavor for your soup. Enjoy~

BNW