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Stewing Hen Chicken Vegetable Soup with Kale
Stewing Hen Chicken Vegetable Soup with Kale is so yummy, filling, and nutrient dense. Healthy flavorful Stewing Hen Chicken Vegetable Soup is Low FODMAP, soy free, gluten free and super nutritious. Substitute the potatoes with sweet potato or other root vegies for an AIP variation. Winner, winner, chicken (soup) dinner!
Servings Prep Time
12 30-45minutes
Cook Time
1 1/2-2hours
Servings Prep Time
12 30-45minutes
Cook Time
1 1/2-2hours
Ingredients
Instructions
  1. In a large 8 quart stock pot, heat oil over medium to medium high heat. Add carrots and stir. Cook carrots for about two minutes, then add celery. Season with salt and cook for a few more minutes.
  2. Add in the parsnips, then season with salt, some of the rosemary, thyme, and oregano. Stir well to coat all the vegies and cook one to two more minutes.
  3. Add the chicken broth to the pan. Add in the bay leaves and remaining herbs. Cover and bring to a boil, then reduce to a simmer. Cook covered for about 15-20 minutes.
  4. Add the potatoes, season with salt. Add the stewing hen meat or cooked chicken. You may need to add additional broth/water to the pot to make sure everything is covered. Return the soup to a simmer. Cook the potatoes for about 10 minutes.
  5. Remove the bay leaves from the soup. You may have to fish around a bit to find them.
  6. Add the chopped Kale to the pot. Season with salt. Using a spoon or ladle, push the kale down into the soup. Return to a simmer and cook for 5 minutes.
  7. Turn off the soup, stir in the freshly chopped parsley and allow the soup to rest for about 5 minutes.
  8. Ladle into bowls, garnish with green onion and enjoy!
Recipe Notes

May need to add up to 4 cups additional water during cooking process. Check when adding the potatoes and add additional water to cover all the vegies.

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