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10 servings, 1 cup each
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Cool any leftover soup, then pour into freezer container. Freeze up to 2 months. Thaw in refrigerator overnight before reheating to serve as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Overall it is a very good recipe, however, I thought it was quite bland and maybe needs some rotisserie chicken added to it.
I am not a kale fan - loathe it actually. However, reading through this I can make 1 simple change that will make it one of my faves: substitute spinach for the kale. I am excited to try this recipe with this simple substitution. And, thanks to the reviewer who commented about subbing in ready made croutons. My local bakery makes their own and they are delicious - I buy them to toss in soup &^ salads all the time. For a time saver, I think I will keep you suggestion in mind.
I love this recipe. I've only had kale in smoothies and salads until I came across this recipe. It's simple and quick. I used Hunts roasted garlic diced tomatoes and fire roasted diced tomatoes. I kept the rest of the recipe the same.