This feels like the grown up version of a classic creamy tomato basil soup. Its so hearty and wonderful – definitely worth making over and over again.
For this soup you’ll need ~
2 chicken breasts or 4 chicken thighs
2 cups of chicken stock
1 can of petite diced tomatoes
2 tablespoons of tomato paste
1/4 cup heavy whipping cream
1 onion, small chop
3 garlic cloves, minced
2 cups kale, chopped
Salt, pepper, Italian seasoning
Handful of fresh basil
Get your pot nice and hot with a little splash of olive oil. Sweat the onions and garlic before adding the chicken. Season with a bit of salt, pepper and Italian seasoning.
Once your chicken has a little bit of color, add the tomato paste and a splash of chicken broth. Stir to make sure the tomato paste has evenly covered all the ingredients before adding the rest of the broth and the canned tomatoes. Season again with salt, pepper and Italian seasoning and bring down to a low simmer.
When your chicken has cooked for about 30 minutes in the liquid, remove it and shred or chop it up. Return it to the pot with a handful of chopped basil, your 2 cups of chopped kale and 1/4 c of cream. Stir to combine and bring up it up to a low simmer. Once it’s up to a low simmer, give it another taste to adjust adjust seasonings and then it’s ready to be served!
Enjoy it with a grilled cheese for old times sake, a slice of friendly bread or whatever suits your fancy!