Ingredients (Serves 2, adjust quantities as needed)
- 1 chicken breast
- 2 rashers of bacon
- 2 medium sized potatoes
- 2 small onions
- A handful of curly kale
- 500ml of chicken stock
- 1 teaspoon of oil
- Salt & Pepper to season
Wash and chop the potatoes into bite sized chunks, leave the skins on for a more hearty and wholesome dish. Slice the onions and tear the kale.
Cut the chicken and bacon into small strips and prepare the stock.
Heat the oil in a heavy based pan, add the bacon and chicken, then cook through. Add the sliced onions and stir until they begin to soften, they’ll start to absorb some of the lovely flavours released from the bacon.
After a few minutes add the potatoes, mix well and reduce the heat. Allow the ingredients to soften a little more (2-3 minutes is all) then add the stock. Allow the liquid to boil before turning down the heat and let it simmer for around 20-30 minutes. Stir the mixture occasionally and once the potatoes chunks are beginning to break apart add the kale. This allows the kale to wilt and soften without draining its rich colour.
Allow around 5 minutes to cook the kale through. After removing from the heat you can add fresh cream or fat free crème fraiche if you’d like to make the soup a little more indulgent, although it’s delicious as it is. Season with freshly ground black pepper and salt if needed, however the bacon already gives a slightly salty base. Serve with crusty bread and butter for a real satisfying treat.
The soup freezes well so is ideal to cook as a large batch and heat up portions when needed.
- Lady Sky