Creamy Chicken Kale Soup

  • 2-3 cups shredded chicken or turkey
  • Curly kale or green chard as much as you like
  • 5 slices of bacon I used hickory smoked bacon this time
  • 1.5 cups carrots diced
  • 1.5 cups celery diced
  • 1.5 cups yellow onion diced
  • 5-6 garlic cloves sliced
  • 8 oz. cremini or baby bella mushrooms sliced
  • 5 cups chicken stock about 32 oz. | 1 qt.
  • 1 tbsp fresh thyme
  • 1 tsp coarse salt
  • Black pepper to taste
  • Chopped parsley and/or fresh thyme for garnishing
For dairy-free cream:
  • 4 tbsp cassava flour or yucca flour
  • 1 cup full fat coconut milk
  1. Prep: shred cooked chicken (or turkey). Dice carrots, celery, and yellow onion. Slice garlic cloves and mushrooms. Set aside 1 tbsp fresh thyme. Roughy chop curly kale or green chard. Set aside.
  2. Bacon: Cook: Preheat a large dutch oven (I use 6 qt.) or heavy soup/stock pot over medium-high heat, when hot, add 5 slices of bacon. Render fat and crisp up the bacon. Once the bacon strips are crisped up, set aside. Leave 2 tbsp bacon fat in the dutch oven and save the remainder of the bacon fat aside for later use.
for full instructions you can go to :