There is nothing quite like a hearty, nutritious soup!
We love soups because you can pack them with nutrition, they freeze incredibly well, and they last for meal after meal!

You can customize this recipe to your liking based on produce you have on hand. This would be seriously good with some white beans.

Soup is a perfect option for baby led weaning because the meat and veggies get a chance to cook until very soft. You could serve the chicken shredded for baby on a spoon along with the veggies/tomatoes.

CHICKEN KALE TOMATO SOUP

Serves 4

Ingredients

1 lb chicken breasts or thighs, cut into 1 inch cubes (approx 2 large breasts)
Salt & Pepper
2 tablespoons avocado oil or olive oil
2 medium onions, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
1 large head kale, chopped, stems removed
1-24 oz can diced tomatoes (do not drain)
4 cups chicken broth
3 tablespoons tomato paste
1 cup corn kernels or green peas
1 tablespoon dried basil
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Salt* & black pepper to taste
1 can white beans, rinsed and drained

*If making for baby, omit salt and add at the table, and use low-sodium or no salt added canned products

Directions

In a large stockpot over medium heat, heat 1 tablespoon of oil. Season chicken with salt and pepper, then toss into stockpot. Cook until browned. Remove chicken from pot.

Add in remaining tablespoon of oil. Toss in onions and celery and cook, stirring, until translucent, about 3-5 minutes.

Add garlic and kale, and cook, stirring, for 1 minute.

To pot, add broth, diced tomatoes & their juices, tomato paste, and browned chicken. Bring to a boil.

Once simmering, add in spices and corn or peas. Stir in beans if using. Let simmer over medium low heat for 1 hour or more to enhance the flavour.

If soup is too thick for your liking, add in additional chicken broth. Taste for salt and pepper.

Serve with a salad and bread for a complete meal.