Creamy Garlic Chicken Soup With Kale
This soup is by far the best thing I’ve ever created in the kitchen! It’s been a terribly cold winter, and nothing sounded great to eat except for some type of fabulous, hot soup.
Being a major fan of garlic, I decided it would surely be hard to mess up a creamy, garlic chicken soup with new potatoes. Too lazy to search for a recipe, I decided to wing it on my own! What ended up happening, was the birth of the absolute best soup recipe I’ve ever accidentally created!
Personally, I like hearty soups with at least a wee bit of meat, or I’ll just be hungry again in two hours without protein, so I opted to chock it full of chicken breast pieces. There’s also the Woolly Mammoth to keep feeding, so I prefer to make a huge and hearty amount of whatever I cook, so that it will last more than one meal, and I won’t find myself in the kitchen quite as often this way.
Here Is What You’ll Need:
1 Cup Minced Garlic
2 cans Cream of Mushroom Soup
2 cans Cream of Chicken Soup
2 cans Chicken broth
4 Cups Chopped Kale
1/2 Cup Green onions
1 Cup Chopped Celery
8-12 New Potatoes…sliced
3 pounds Chicken breast
1 tablespoon Salt
2 tablespoons black Pepper
2 Cups Water
All You Do Is:
Dump you Cup of Garlic in a heating pan, then place chicken breasts on top, and cook over medium heat until done, adding light salt and pepper to the chicken.
In a soup pot, you will put in all cans of soup and water, over medium heat, adding in new potato wedges first.
When your chicken in done in the skillet, cut up all chicken breasts before adding into soup pot, and use the remaining chicken garlic juice, to add to the soup mixture. Simmer, adding salt and pepper to taste… for one hour. Add cut green onions to top and BAMM! You rock a sexy Creamy Garlic Chicken Soup With Kale!
-SDS
-January 25, 2013
