White Bean, Chicken, and Kale Soup

This is a simple white bean and chicken soup with lots of fresh herbs, and kale.  

Perfect for fall.  

Except that I live in Florida and fall doesn't really exist here.  

We compensate though, we still eat soup, and then swim in the pool. 

It's a tough life. 

Did I mention that this soup is picky teenager approved? 

1/2 large onion (chopped)
4 garlic cloves, chopped
1/4-1/2 cup whole wheat flour (or white)
2 Tablespoons coconut oil
4 cups chicken broth
4 cups water
Chicken bouillon to taste if desired
1-2 teaspoons salt
4 sprigs fresh thyme, chopped
4 large fresh basil leaves, chopped
3 sprigs parsley, chopped
1 small bunch (8 leaves) oregano, chopped
1 medium jalapeno diced (optional)
Black pepper to taste
1 teaspoon cumin
2 cans Great Northern Beans (white) (undrained)
1 can Garbanzo Beans/Chick peas (undrained)
12 stalks curly kale leaves, washed and leaves torn away from stalks (discard stalks)
4 large boneless, skinless chicken breasts, diced

Heat coconut oil in saucepan. Once hot, add onions and garlic, (and jalapeno if you feel daring).  Sautee until tender.  Add flour and stir to coat.
Allow to cook for 30 seconds to make a roux, then slowly add broth and stir until roux is dissolved.
Add water, salt, and beans.  Use the bottom of a cup, or potato masher to smash beans slightly - not all of them, perhaps a third.  This will also help to thicken the soup.
Add spices, and diced chicken.
If using a pressure cooker, cook for 15-20 minutes.  If using a regular soup pan, cook for 30-40 minutes until chicken is tender, and everything is well combined.

Add kale, and allow to cook for an additional 5-10 minutes prior to serving.
Salt and pepper to taste.

Fall Soup - Chicken Vegetable & Barley

Fall always seems to be soup weather at our home. I took this soup along with some homemade French Bread to a sick neighbor earlier this week. I had been excited to try out a new recipe, but as it turned out, I read the recipe (general guideline) and ended up going a complete different direction - (largely due to the fact that I was kept looking at a picture of minestrone soup on the opposite page!)

My husband and kids really enjoyed this soup and I loved that I could use some that fresh fall garden produce, as well as the twist on traditional chicken noodle soup.

Note - Plan at least 40-60 minutes for the barely to cook.

1 1/2 c. pearled barley
4 c. water
2-3 c. cooked chicken and juices
1-2 c. chopped zucchini
1-2 c. chopped carrots
1/2 large onion coarsely chopped
1 large garlic clove (diced)
1 T. chicken bouillon (I recommend Knorr, chicken flavored bouillon found in the Mexican section at the grocery store)
1 T. olive oil
1 t. basil
Salt and pepper to taste

Rinse barley and add to boiling water along with 1 t. salt. Once the water returns to boiling, reduce heat to medium and allow to simmer for approximately 40-60 minutes or until tender, stirring occasionally.

Meanwhile, cook chicken and prepare vegetables. Once barley is cooked set aside.

In a large dry pan, heat basil for 1-2 minutes stirring frequently to bring out the flavor. Add oil. Once oil is heated, add remaining chopped vegetables, and garlic. Heat, stirring frequently until vegetables are crisp, yet tender.

Fill a large pot halfway 1/3 with water and add bouillon. Once water is heated, strain any barley juice into water. Add 1 1/2 c. cooked barley, cooked and diced chicken and vegetables.

Add liquid as necessary. If a thicker broth is desired, mix 1-2 T. cornstarch into 1/3 c. cool water. Slowly mix into broth and continue to heat stirring constantly.

Salt and pepper to taste