After making my Cinnamon & Chili Spiced Roasted Chicken last week, I had quite a bit of chicken leftover. I’m not a huge fan of eating leftover chicken plain (is that weird?) so I usually like to use it to make something else – like chicken salad, a casserole, or soup. With the frigid temps that hit us last week, I had a serious craving for soup, so soup it was!
I’ve also been on a huge kale kick so I wanted to incorporate that into my soup as well. Really, this soup grew from me just adding a ton of my favorite things – pancetta, kale, beans, tomatoes, carrots – into the pot and calling it soup. I mean stew. It’s thick enough to be considered either and stew sounds heartier so I went with stew.
I absolutely love this soup. It is hearty, comforting, and most importantly it is delicious. Marc wasn’t a huge fan of the kale (I gladly finished the pieces he left on the bottom of his bowl!) and if you have kale-haters in your family too (I feel your pain) you could use spinach or even green beans instead. We enjoyed it topped with freshly grated Parmesan cheese and alongside a few pieces of sliced crostini that I slathered in butter and broiled for a minute or two. It definitely did the trick of warming us up on a cold winter night!