Kale and spinach soup with chicken ‘croutons’
4 cup(s), (1 bunch), stems removed
2 medium, coarsely chopped
3 clove(s), thinly sliced
2 stick(s), thinly sliced
450 g, (buy 500g) peeled, coarsely chopped
Salt reduced chicken stock
4 cup(s), (1 litre)
Skinless chicken breast
300 g, (4 x 75g tenderloins), cut into 1.5cm pieces
1 medium, lightly beaten
50 g, (3/4 cup)
Baby spinach leaves
1 x 3 second spray(s)
- Reserve a handful of the kale (about 30g). Tear into large bite-sized pieces. Place onto one side of a tray lined with baking paper.
- Heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic and celery, stirring, for 5 minutes or until softened. Add the potato, the remaining kale and stock and bring to the boil. Reduce heat and simmer, covered, for 25 minutes or until the potatoes are tender.
- Meanwhile, preheat oven to 200°C. Combine the chicken and egg in a small bowl. Place the breadcrumbs on a plate. Drain the chicken pieces, one at a time, from egg mixture, then coat in the breadcrumbs. Transfer to the baking tray alongside the kale.
- Lightly spray the kale and the chicken with oil. Season with salt and pepper. Bake for 10-12 minutes or until the kale is crisp (see Cook’s Notes) and the chicken is cooked through.
- Add the spinach to the simmering soup and stir until just wilted. Remove from heat. Using a stick blender, blend the soup until smooth. Season with salt and pepper. Return to the boil over medium heat if needed. Serve the soup topped with the kale chips and the chicken croutons.