Mom’s Super Healing Chicken Stew
Ingredients
- 1 tbs olive oil
- 2 lbs boneless skinless chicken thighs
- 2 tbs of garlic, minced
- 1 medium sized onion, chopped
- 6 medium carrots, chopped
- 1 bunch of celery, chopped
- 1 bunch of cilantro, chopped finely
- 5-6 medium sized yukon gold potatoes, cut into sizeable chunks
- Salt, pepper and granulated garlic -- to taste
- 2 32oz cartons of chicken broth
- 1 bunch of kale, de-ribbed and chopped
Instructions
- Heat up your olive oil in a heavy bottomed soup pot.
- Cut your chicken into bite sized pieces removing any large chunks of fat from the thighs. Add your chicken into your soup pot with your chopped up onion and minced garlic. Allow for the chicken to cook and brown while the onions become translucent and start to cook through. Season this mixture liberally with salt, pepper and granulated garlic.
- Once you chicken has cooked through add in your carrots, celery and potatoes. Salt your potatoes well once they are in the pot. Stir everything together and let it cook for a couple more minutes.
- Add in your broth and your chopped cilantro. Put on the lid of your pot and allow the whole thing to come to a boil. Once it reaches a bowl reduce the heat to a simmer and allow your stew to cook down for at least 35-45 minutes,
- Check your soup at that point for seasoning. Adjust if it needs a little bit more salt or pepper.
- Add in your chipped up kale and allow it to wilt and simmer with the soup for an additional five or so minutes.
- Once the kale has wilted, the soup is ready to serve! Enjoy!
