16 · chicken · healthy · highprotein · highproteinfoodyouwanttoeat · pasta · postworkout · protein · quickheal · soup · tastyprotein

Chicken & Kale Soup w. Parmesan & Fennel Seed Crisp

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Prep
—
Cook
—
Total
4 min
Calories
652
Protein
51g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Soup

  • 200 g Skinless Boneless Chicken Thigh
  • 350 g Chicken Bone Broth
  • 40 g Tiny Pasta
  • 5 g Olive Oil
  • 1 Carrots
  • ½ Leek
  • 1 tsp Celery Salt
  • 1 tsp Chicken Powder
  • 1 Red Chilli
  • 2 Garlic Cloves
  • 100 g Cavlo Nero or Kale

Crisp

  • 20 g Parmesan
  • 1 tsp Sesame Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Chilli Flakes

Cook

Method

  1. First up, let’s prep all of the veggies. Finely dice the carrot & finely slice the leek and garlic. Remove the Cavlo Nero from the stem and chop into small pieces. Pierce the red chilli with the end of your knife.
  2. Finely grate the parmesan and set aside.
  3. Sweat off the carrot in the olive oil with the red chilli for a couple of minutes before add the leeks, garlic, celery salt and chicken powder.
  4. Cook for 3-4 minutes over a medium heat until softened slightly.
  5. Add the chicken broth and bring to a simmer.
  6. Once simmer, add the chicken thighs. You may need a little extra water just to cover the thighs. Pop the lid on a cook over a low heat for 20 minutes.
  7. While this cooks, we can make the parmesan crisp.
  8. Get a very non-stick pan over a medium heat. Once hot, sprinkle the parmesan evenly over the surface.
  9. Let it melt and bubble away for 3-4 minutes before add the seeds and chilli.
  10. Don’t touch it for another 2 minutes. When the edges start to darken, gently remove it from the pan with a spatula and set on a paper towel. It’ll be quite flexible but will stiffen up when it cools. If it breaks, don’t worry about it, it’ll still be delicious.
  11. After 20 minutes, remove the chicken from the broth and shred it with 2 forks.
  12. Add the pasta and kale to the broth and simmer until the pasta is cooked.
  13. Taste and season with salt and pepper.
  14. Pop the shredded chicken at the bottom of the bowl, followed by the chunky soup.
  15. Top with the crisp or grated parmesan and enjoy.