2 Tablespoons (30ml) olive oil
1/2 medium onion, minced
1 pound (455g) boneless skinless chicken breast (or boneless thigh meat), cut into small bite sized pieces
1 large carrot, chopped
1-inch (2.5cm) knob ginger, peeled & smashed
1/4 teaspoon (1ml) ground cumin
1/4 teaspoon (1ml) chili powder
1 teaspoon (5ml) soy sauce (Use Tamari for gluten free)
4 cups (2.84l) chicken stock
1 bunch of kale, ribs removed and leaves chopped
salt to taste, depending on how salty your stock is
In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook until translucent.
Add chicken and cook for about 3 minutes or until brown on the outside. Add carrots, ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 2 more minutes.
Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
Simmer soup on low for about 15 minutes. Skim fat from top of soup occasionally, if needed.
Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
Yield: Serves 4
Total Time: 30 min