Nothing warms me up during the cold months like a hearty soup. To me, holding a hot cup of soup in my hands is like receiving a warm hug or wrapping up in a fuzzy blanket.
Yet just because soup is comforting, doesn’t mean it has to be bad for you. Some of my favorite soups are full of veggies and easy on the waistline.
I love substituting ribbons of kale for noodles in soup. Not only does it offer great flavor and color, it is packed with nutrients we so often need this time of year.
This Spicy Chicken and Kale Soup is bright and zesty. The tomato soup base is laced with fennel, garlic, and spicy crushed red pepper. The perfect broth platform to showcase the chicken and kale.
You can serve it as is, or top it with fresh fragrant basil cream made of basil leaves and greek yogurt. Stirring a dollop of herbed cream into the soup adds a silky little touch of indulgence.
Start by sauteing the onions, fennel, and garlic to bring out their flavors. Add the chicken and once it looks like it’s nearly cooked through, add the tomatoes, chicken broth, some dry white wine, and a healthy portion of chopped kale. Bring to a boil.
I love how easy it is to adjust the temperature on my gorgeous KitchenAid® Commercial-Style Gas Rangetop. I can raise or lower the heat on a moment’s notice, so I don’t have to worry about burning garlic or liquids taking an eternity to boil.
While the soup is simmering, place the greek yogurt, olive oil and basil in your KitchenAid® Blender. Puree until smooth to make the fresh basil cream.
Once the soup is ready, serve it warm with a hearty dollop of basil cream on top.
The touch of fresh basil is a healthy and satisfying reminder that spring is just around the corner!
Spicy Chicken and Kale Soup with Basil Cream
Makes 4-6 servings
For the soup
2 tablespoons olive oil
1 red onion, peeled and chopped
1 fennel bulb, cored and sliced
2-3 cloves garlic, minced
1 1/2 pounds chicken breast, cut into bite size pieces
28 ounces canned diced tomatoes
32 ounces chicken broth
1 cup dry white wine
4 cups chopped kale
1/4 teaspoon crushed red pepper
Salt and pepper
For the basil cream
6 ounces plain greek yogurt
1 1/2 tablespoons olive oil
1 cup loose packed basil leaves
Place a large pot over medium-high heat on your KitchenAid® Commercial-Style Gas Rangetop. Add the olive oil, onions and fennel. Sauté for 3-5 minutes, then add the garlic and sauté another 2-3 minutes until the onions and fennel are soft.
Push the veggies to the side and add the chicken. Sauté 3-5 minutes until the chicken is mostly cooked.
Now add the canned tomatoes with juices, chicken broth, white wine, kale, 1 teaspoon salt, 1/2 teaspoon ground pepper, and 1/4 teaspoon crushed red pepper. Add more crushed red pepper if desired. Then bring the soup to a boil, lower the heat and simmer for 20 minutes.
Meanwhile place the yogurt, olive oil and basil in the KitchenAid® Blender, with a pinch of salt. Puree until smooth.
Once the soup is ready, serve warm with a dollop of basil cream on top.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*