Gluten Free Chicken Soup With Kale

• It’s so simple! This gluten-free chicken soup with kale is quick and easy to throw together and is perfect for a weekday lunch or dinner. Most of the ingredients are already sitting in your kitchen pantry!
• Flavorful and light - this soup is lighter than your traditional chicken noodle soup as it is made with fresh veggies, chicken, easy seasoning, and chicken broth. If you are looking for an extra thick chicken soup try this one instead: Chicken Noodle Soup

⭐ If you like gluten-free chicken recipes be sure to check out: hearty White Bean Chicken Chili, Thai flavor Chicken Fried Rice, and perfect Crock Pot Chicken Enchilada, or simply type the word ''chicken'' into the search bar.

• Chicken - fresh chicken breast cooked in the soup and then shredded with two forks or diced into small cubes. Alternatively chicken on the bone will give an even stronger flavor to the soup and the broth.
• Chickpeas (or garbanzo beans) - You can use either canned or raw chickpeas. As alternative white beans (Cannellini beans) which are large-sized kidney beans are another great choice here. Thanks to their larger than other bean sizes, their ‘’meaty’’ texture, and nutty flavor they are often best to use in soups, chilis, and some sauces. Your next choices are Great Northern Beans, Navy beans, Pinto beans, Red Kidney beans. To make the soup thicker, you can mash up the beans (or half of them) with a fork or use a food processor before adding to the soup. 
• Spices and seasonings - Cumin, thyme, and bay leaves are what I used for seasoning but you can also just use some fresher dried herbs (thyme, basil, oregano, parsley) and add an extra bouillon cube for flavor. Or if you only have salt and pepper will be fine too.
• Kale - there are many varieties of kale. I used curly kale that is the most common and works great in this gluten-free chicken soup. Remove the large stems and chop or tear the leaves. Or make a kale chiffonade or cut it into ribbons.
• Vegetables - I like to use fresh vegetables instead of frozen. I prefer the flavor and the texture that they give. If you are looking to save time you can use a frozen chopped vegetable mix or a pre-chopped mirepoix that can be found in grocery stores (carrot, celery, onion).
• Onion and garlic - I like to saute onion and garlic separately and add them later to the soup. Why? Because it gives extra flavor when sauteeing in vegetable oil! But you can also add chopped onion and minced garlic together with vegetables in the beginning so they can simmer, soften and release flavor. For a very fast fix use ½ teaspoon of garlic and ½ teaspoon of onion powder.