Well – here we are, another cold, dark January is over and the new month has begun. I have an odd fondness for February – my New Year’s resolutions have gone by the wayside along with the pressure to achieve them, the holiday hustle is over and there’s just a hint more of light every day. Don’t get me wrong, it’s still below zero most days, but every moment of sun feels hopeful.
This year, it’s a food-filled February for me too. I’ve ramped up KilKenney@Home Prepared Meals business and am loving it. I leased some lovely commercial kitchen space and added a second pick up location in Stillwater, MN. Take a look at the KilKenney@Home page for delicious new meals each week and please invite your friends to check it out as well – why not make everyones week easier and more delicious?
Cooking classes are coming together too. I am teaching a Gluten Free Soup’s On! Class at NordicWare on February 21st. I ADORE all things NordicWare (did you know they have an amazing factory store in St. Louis Park?) and I’m excited to join their teaching staff. I’ll be offering new, fun cooking classes in KilKenney Kitchen in late February and March – watch for a posting next week.
Clearly one of the New Year’s resolutions that went by the wayside in January was this blog. In the spirit of February Fare, I am happy to share an oldie, but goodie from last February with you – Winter Chicken Soup. A steaming bowl of this soup will warm you up, cure what ails you or be a terrific gift to anyone who needs a little February Fare. Make a double batch and enjoy it all week long.
Winter Chicken Soup
Ingredients
- 1 large onion chopped
- 2 large carrots chopped
- 2 ribs celery chopped
- 1 teaspoon turmeric
- 6 cloves garlic chopped
- 1/4 tsp red pepper flakes more or less to taste
- 1 tsp grated fresh ginger
- 4 cups chicken broth
- 2 large boneless skinless chicken breasts or 2 cups of shredded chicken breast
- 1 bunch kale lacato or regular
- 1 14 oz can coconut milk regular or light
- 1 large lime juiced
Instructions
- Gather your ingredients
- Add the olive oil to a dutch oven and sauté the the chopped carrots, celery and onions until soft – 5-7 minutes
- Add the chopped garlic, turmeric, red pepper flakes and ginger to the vegetables and cook for about 30 seconds
- Add the raw chicken breast to the pot (if using shredded chicken skip this step)
- Add the chicken broth and give it a stir. (skip if using shredded chicken) Bring to a boil, reduce heat and simmer until chicken is cooked – 20-25 minutes
- Take the chicken out of the soup and shred with two forks
- Add the kale and coconut milk to the soup – simmer until kale is soft – 5-10 minutes
- Add the shredded chicken to the soup and simmer until warm, remove from heat and add the lime juice
- Enjoy over and over – the perfect comfort food for winter