Author Notes
A hearty and savory soup with cubed chicken breast, kale, Yukon potatoes in a creamy broth and topped off with turkey bacon. —Dash of Amy
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Ingredients
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1/2
large onion, finely chopped
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3 tablespoons
flour
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1 tablespoon
olive oil
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2 tablespoons
butter
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3 cups
chicken broth
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2 cups
heavy cream
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2
garlic cloves, minced
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2
medium yukon gold potatoes, cut in small pieces
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1
bunch organic kale, cleaned and torn in pieces
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3
chicken breasts, cubed
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1/2 teaspoon
Mrs. Dash Italian blend
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1/2
Mrs. Dash garlic & herb
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2 teaspoons
salt
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1/2 teaspoon
black pepper
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3-4
pieces cooked turkey bacon
Directions
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Heat a large stock pot over medium heat, and add olive oil and onion. Cook about 3 minutes until onion softens.
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Add butter and flour and mix well until it forms a paste.
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Add broth and cream and bring to a boil mixing constantly to avoid clumps.
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Once it boils, add the potatoes and cook about 5-7 minutes until they are fork tender.
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Add the kale and chicken, mix well and retain a light boil.
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Add all the seasonings and cook 5-7 more minutes until chicken is cooked through and kale is soft.
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Sprinkle each individual serving with shredded, or finely chopped turkey bacon.
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