Chicken soup with leeks and dinosaur kale
First real fall weekend always calls for soup. To call this a recipe is a bit of an overstatement, it's just what we had.
2 lbs chicken thighs, trimmed and cut into 1-inch pieces
2 yellow onions, diced
2 carrots, diced
3-4 leeks, cut into 1/2-inch slices
8 cloves garlic, finely chopped
1 lb baby Yukon potatoes, quartered
1 bunch dinosaur kale, sliced into 1/2-inch ribbons
6-8 cups chicken stock
Over high heat, brown the chicken pieces in olive oil. Remove the chicken and cook the onions and carrots until they begin to soften. Stir in the leeks and garlic and cook for a few minutes more. Add the potatoes, kale, chicken, and broth, plus any spices (bay leaf, thyme, parsley) or spare parts (parmesan rinds) you have on hand and bring to a boil. Lower the heat and simmer until the potatoes are cooked though.