Quick Chicken and Kale Soup

Disclaimer: I’m not a doctor. Home remedies shared here are recipes that have worked for my family and I. Everyone is different. Please check with your doctor first.

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This week, the twins were feverish and nauseous. Perhaps the weekend was just too much fun. 🙂 When they are feverish, they’re inactive, and they have little appetite. Here are some little things that I offer the children when they’re under the weather:

Ginger Ale
Crackers
None acidic fruit
Yogurt
Soup
Warm water or tea

Hulali had a fever on Monday, missed school on Tuesday and returned on Wednesday. Then Malino had a fever on Wednesday, missed school on Thursday and returned to school today. This must be life with twins! This must be life with siblings and germs but it’s okay because sharing is caring! 😀

Nothing is more comforting than a bowl of hot chicken soup. When taste buds malfunction, when an intestinal eruption may occur, or when dealing with stuffy head cold symptoms, chicken soup has healing properties that may help shorten the lifespan of viruses or infections or even offer an immune booster for the other family members who remain healthy.

Here is my recipe for:
Quick Chicken Soup with Kale

Olive oil
Salt
Pepper
8 pieces boneless, skinless chicken thighs
1 onion (chopped)
3 cloves garlic (chopped)
1 finger ginger sliced into thin pieces
2 cans chicken broth or 1-32oz box
2 cans beef broth or 1-32oz box
or
8 cups of homemade broth
3 bunches dino kale (chopped)
1 tsp. Turmeric root or powder

Directions:
Rinse chicken and pat dry. Season thighs with olive oil, salt, and pepper (your desired amount). Let sit for 10m.

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Pour olive oil to cover bottom of pan and heat on medium high heat.

Sauté onion, garlic, and ginger for about 1 minute.

Brown chicken with onion, garlic & ginger until cooked on the outside.

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Transfer browned chicken to a large pot with chicken drippings, onion, garlic, and ginger. Turn on the fire (gas stove) to high heat and add chicken broth.

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Bring to a boil and reduce heat to medium/low. Simmer for about 30-40 minutes or until chicken is cooked all the way through. Check and stir from time to time.

In the meantime, wash and prepare kale.

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After simmering, take out each thigh, place on a cutting board and shred it using two forks. Put shredded chicken into soup and stir.

Add kale to soup, stir, and let simmer for about 5 minutes.

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Stir in turmeric root or powder, and turn off the flame.

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There can be many variations to this recipe. I had some leftover lasagna noodles so I sliced it thin as a side of starch and added it to the soup to make it into a chicken noodle soup. Chicken soup leftovers become more tasty and flavorful than its freshly cooked past. The tastes of each ingredient intermingle as they cool off in your fridge overnight. Thus, creating a one-of-kind flavor packed healing and goodness to the soul.

Variations:
Just add your favorite veggies. I made the soup a second time after Malino got sick. Instead of using kale, I switched to potatoes and carrots. These veggies (chopped) may be added in with the browned chicken and seasonings and boiled and simmered from there.
Also, a little bit of rice may be added in place of noodles. Crackers always add a nice crunch and the children love to dip it in the broth. We had Krusteaz box corn bread with the second batch of soup.

With much rest, lots of love, and some honest to goodness natural healing ingredients, and a little bit of patience to allow a foreign organism to take its course through the body, fever symptoms are likely to be weakened. Zap’em with some good old chicken soup! ….and don’t forget to GIVE THANKS! 🙂

I would love to hear your different variations to this simple recipe. What are your favorite vegetables or flavorings in your chicken soup? And what is your idea of a side that compliments chicken soup?

Happy Aloha Friday!
Love and Blessings Always…

By Mrs.Halpern 2013

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