I can’t pretend this hasn’t been an odd, equally difficult week, for reasons entirely other than coworker conflict–mounting work expectations, several different people all asking you to do the impossible all at once, and getting angry at you when you tell them you are only human. But I don’t want to be the girl who blogs about how difficult her job is, because I am extremely grateful to even have a job that allows me to support myself in a very expensive city, and gives me a disposable income to boot. Let me not become that person.
Instead, let me complain about my insane downstairs neighbor who doesn’t want my roommate and I to use our kitchen after 9pm because our walking around makes too much noise.
Just kidding. Except not really. Our neighbor is actually that crazy.
But can I tell you enough how happy I am that it’s another weekend? I don’t think I can. The weekends are for sleeping in late, going to bed late, decompressing, and making enough food in bulk to last you through the work week when the last thing you want to do after a long day at work is cook something substantial.
This is what soup is for. Make in large quantities, store easily, reheat as needed. Immediate warmth and comfort in a bowl during a New England early spring day that is just as overcast, rainy, and cold as it is for some 300 days of the year. Plus, it can have the bonus of being disgustingly healthy for you too.
I can’t claim to be any sort of soup connoisseur. My soups tend to be quick and easy, emerging from the school of “throw whatever you have in your fridge into the dish.” But, I know what I like and I know what is healthy, and I know what is filling and good. This soup is hearty and chock full of all sorts of healthy things like kale, mushrooms, green onions, chicken, and, the thing that really brings all this soup together: roasted garlic blended into the broth. Insta-tasty creaminess.
Roasted Garlic Chicken and Kale Soup
Serves approximately 4 people
1 bulb of garlic, roasted
1 lb of uncooked chicken thighs, cut into small pieces
1 bunch of green onions, cut into approximately 1/2-inch discs
4 oz of white mushrooms, sliced thin
2 c kale, washed and chopped
32 oz chicken broth
Blend broth and garlic together using a standing or hand-held blender. Pour mixture into a large pot and set over medium heat. Add green onions, and salt and pepper to taste.
Let the broth simmer for five minutes before adding chicken. Simmer until the chicken is cooked, approximately 10-15 minutes.
Stir in mushrooms and kale. Let the soup simmer for another 10 minutes, stirring occasionally, or until the mushrooms darken and the kale wilts. Serve immediately. The blended garlic in this broth acts a little bit like miso soup. You may need to occasionally stir the soup up to re-blend in the garlic with the broth.
This soup is endlessly customizable. It would be great with potatoes or white chicken meat if you prefer it. You can add a little flour to thicken the broth (scoop up half a cup of hot broth, mix thoroughly with 2 tbs of flour, then pour the mixture into the soup and blend in).