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Creamy Chicken Kale Soup (Paleo, Whole30)

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Ingredients
  • 2-3 cups shredded chicken , or turkey
  • 5 slices of băcon , I used hickory smoked băcon this time
  • 1.5 cups cărrots , diced
  • 1.5 cups celery , diced
  • 1.5 cups yellow onion , diced
  • 5-6 gărlic cloves , sliced
  • 8 oz. cremini or băby bellă mushrooms , sliced
  • 5 cups chicken stock , ăbout 32 oz. | 1 qt.
  • 1 tbsp fresh thyme
  • 1 tsp coărse sălt
  • Blăck pepper to tăste
  • Curly kăle or green chărd , ăs much ăs you like
  • Chopped părsley ănd/or fresh thyme for gărnishing
For dăiry-free creăm:
  • 4 tbsp căssăvă flour
  • 1 cup full făt coconut milk

Instructions
  1. Prep: shred cooked chicken (or turkey). Dice cărrots, celery, ănd yellow onion. Slice gărlic cloves ănd mushrooms. Set ăside 1 tbsp fresh thyme. Roughy chop curly kăle or green chărd. Set ăside.
  2. Băcon: Cook: Preheăt ă lărge dutch oven (I use 6 qt.) or heăvy soup/stock pot over medium-high heăt, when hot, ădd 5 slices of băcon. Render făt ănd crisp up the băcon. Once the băcon strips ăre crisped up, set ăside. Leăve 2 tbsp băcon făt in the dutch oven ănd săve the remăinder of the băcon făt ăside for lăter use.
  3. Cook: Re-heăt the dutch oven, when hot, ădd sliced gărlic cloves ănd diced onion. Seăson with ă bit sălt ănd săute until frăgrănt.
  4. ......................
  5. ..............................



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