I have officially survived my first Whole30. I read the labels, did the meal prep and discovered the importance of “emergency protein. And someday in the near future I will share my results and feelings on the month. And what it has been like to navigate life post-Whole30 – “I could totally eat that RIGHT NOW- but do I want too?” It’s a confusing time.
But for today I am going to share the recipe for the chicken soup I made way, way back on the first weekend of the Whole30. I made this soup with 102 degree fever on a day when all I wanted was some Campbell’s Chicken and Stars. I can say with certainty that if this soup wasn’t super tasty and comforting I would have ended up with a Whole5. And it’s so easy you can make it even when you’re half conscious and hating life.
Chicken Kale and Potato Soup
1 rotisserie chicken, chicken removed and shredded
1 onion, chopped
1 leek, chopped small
3 carrots, diced
4 cups chicken broth (Imagine has a Whole30 approved brand)
1 bunch of kale, destined and chopped
3 red potatoes, chopped
1/2 tsp dried thyme (or whatever dried herbs blow your skirt up)
salt and pepper
Heat the olive oil up in a large, heavy bottomed pot or a dutch oven. Add onion and leek; cook until softened. Pour in the chicken stock and add the carrots, potatoes, salt, pepper and thyme. Simmer on medium heat until the potatoes are cooked through. Add the chicken and the kale and cook for 10 more minutes. Check for seasoning and serve alongside a box of Puffs with the lotion.