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
LT1948
,Colorado Springs
,Co
July 16, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Light and Healthy
July 16, 2014
This soup is so light and flavorful. All of the herbs and spices pare together so well, that the soup fills the bill for a healthy and satisfying meal, especially for you dieters out there.
Pros: Yield, Good Value, Healthy, Appearance, Will Make Again