Recipe information
Yield
Makes 3 cups
Ingredients
2
apples, peeled, cored, chopped (about 2 cups)
2
carrots, sliced 1/2-inch thick (about 1 cup)
1
/2 onion, chopped
1
bay leaf
6
ounces skinless, boneless chicken breast, cut into 1-inch pieces
1
1/4 cups no-salt or low-salt chicken broth
1
/2 bunch kale, stemmed, rinsed, chopped (about 3 cups)
Need to make a substitution?
Preparation
Combine all ingredients except kale in a large saucepan; cover and bring to a boil. Reduce heat and simmer until onion is just tender, about 15 minutes. Stir in kale and cook until wilted and tender, about 3 minutes. Remove and discard bay leaf. Using an immersion blender, purée mixture until smooth. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.