Singer, wife, mom and cookbook author Jessie James Decker shared a hearty soup that's a family favorite.
Check out the full recipe below and watch the step-by-step video as Decker creates this dish in her own kitchen.
This is on the fancier side of the soup spectrum. You can serve it at a dinner party in pretty bowls with your best silverware if you want. It looks impressive. I fell in love with this soup at one of my go-to restaurants and decided to create my own version of it.
Prep time: 10 Minutes
Cook time: 45 Minutes
Serves: 4 to 6
Ingredients
2 tablespoons olive oil
1 pound lean ground chicken
1 medium yellow onion, diced
3 cloves garlic, minced
3 stalks celery, chopped
2 medium carrots, diced
4 large Yukon Gold potatoes, sliced
6 cups chicken broth
Salt and freshly ground black pepper
1 bunch kale, midribs and tough stems removed, leaves chopped
3/4 cup half-and-half or heavy cream
Freshly grated Parmesan cheese, for serving
Directions
In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the chicken and cook until browned, 5 to 7 minutes. Remove to a plate or bowl and discard any drippings.
In a large pot or Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add the onion, garlic, celery and carrots, and cook until they begin to soften, about 5 minutes. Add the potatoes, cooked chicken, broth, and salt and pepper to taste. Cook over medium heat until the potatoes are tender, about 20 minutes.
Stir in the kale and continue to cook just until the leaves soften, about 5 minutes. Add the half-and-half and simmer for an additional 5 minutes.
Ladle into bowls and serve with Parmesan.
Recipe reprinted from "Just Feed Me" by Jessie James Decker Copyright © 2020 by Jessie James Decker. Reprinted by permission of Dey Street, an imprint of HarperCollins Publishers.
