Chicken, Corn and Kale Soup

This cold weather is perfect for soup making.  This one’s quite easy, too, an old standby that I created a long time ago out of foods I had on hand.  Kale is packed with vitamin C – and don’t we all need a bit more of that with all the germs flying around these days?  It also provides a lot of iron and calcium, among other nutritional benefits.

What you need:

3-4 chicken thighs, bone-in, skin removed

1-3 whole cloves garlic, skin removed

3 cups chicken or vegetable broth

1 can cannellini beans (white kidney beans), drained and rinsed

1 bunch kale, chopped roughly

1 can corn

salt and a generous amount of pepper

optional:  1/2 cup orzo

What you do:

1.  Place a large pot on medium heat, then put the chicken thighs in.  Add the garlic cloves and cook for a few minutes on one side.

2.  Add the broth, bring to a boil, then lower heat and cook for 30 minutes.

3.  Add the beans and cook for 20 more minutes, unless you’re in a big hurry, in which case you can move to step 4.

4.  Cook the pasta in a separate pot and have it ready to add at the end.

5.  Remove the chicken and pull it apart with a fork, so it is shredded rather than chopped.

6.  Put the chicken back in the pot, add the kale, corn, pasta, salt and pepper, and cook until just heated.

Done!  And it’s great for left-overs.

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