A gingery, comforting bowl of chicken and cauliflower rice soup, topped off with crispy kale and bacon!

Happy Monday friends! Did you have a good weekend? I got two solid bike rides in and I am pooped. Probably not the best condition to be in before the start of a busy week, but it was super fun. I needed a mental break from thinking about work for a few hours, and cycling is one of the few ways I’m able to get away from my thoughts and my phone. The weather was completely gorgeous, too.

It’s already almost too hot for soup in Arizona, but just two weeks ago I was freezing and soup was just about the only thing I wanted. That’s Arizona for you. Well, I’m sure everyone in the northern part of the country is still experiencing soup weather so hopefully this will be timely for at least some of us.

You know what all soups need? Bacon. They just seriously need bacon.I made the soup to fight off a rough cold I was having, and I figured I’d feel extra better if it had bacon. I was so right.

 

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Feel Better Chicken Soup with Crispy Kale and Bacon

PREP TIME 5 minutes
COOK TIME 30 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 1/3 lb bacon
  • 1 large bunch kale
  • 1 tbsp coconut oil
  • 2 cloves gresh garlic
  • 1 inch fresh ginger grated
  • 1 tbsp fresh rosemary
  • 1 lb carrots peeled and sliced
  • 4 cups cauliflower rice
  • 1 lb boneless skinless chicken breasts thinly sliced
  • 5 cups chicken broth

INSTRUCTIONS

  1. Place a large skillet over medium high heat and add the bacon. Cook for about 3-4 minutes on each side, or until cooked and crispy. Remove and set aside.
  2. Wipe a bit of the grease out, and then add the kale to the skillet cook for 4-5 minutes, or until wilted and slightly browned on the edges. Remove and set aside.
  3. Add coconut oil, garlic, and ginger to the pot. Saute for 2-3 minutes, and then add chicken. Cook on medium-high for about 7-8 minutes, turning as needed until each piece is white and cooked through. Remove from the skillet and set aside.
  4. Add carrots to the skillet, with additional oil if needed. Saute for 5-6 minutes, or until softened. Pour in the cauliflower rice and rosemary and saute for 5 minutes, then return the chicken to the skillet, along with the broth.

  5. Bring the soup to a boil, and then reduce to low heat to simmer for about 5-6 minutes.
  6. Serve topped with kale and bacon!

Hey there!

I'm Moriah, a nomadic designer, photographer, and blogger. Nope, my name isn't Elle. I'm on a mission to make good things out of what I'm given and highlight the other makers that I find along the way.

Don't be shy

860 906-2898
modesigns22@gmail.com

Located in AZ, NY, and wherever else you are!

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