Chicken Soup with Kale

A full-bodied chicken stock is indispensable for making soup. This version yields both enough stock and meat for this simple soup as well as 2 others (see related recipes at left). Storage tip: To store the stock, let it cool completely, then cover and refrigerate for several hours or overnight. Before using the stock, skim the fat from the surface. The stock will keep in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. The chicken meat will keep in the refrigerator for up to 3 days.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Chicken Soup with Kale
Review 1 for Chicken Soup with Kale
5 out of 5
5 out of 5
KitchenGadgetJunkie
San Diego, CA
January 18, 2011
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Delicious!
January 18, 2011
The recipe for stock is simple and very tasty. i doubled the salt and I won't do that next time I make it. We skipped the potatoes in the soup becasue I'm looking for low carb options, but the chicken and kale were great together. Very nice soup, will be making this again!