Soup might be one of my love languages. Maybe it’s a midwesterner thing? But honestly, what’s not to love about a well-balanced meal that fits into a bowl? 😜

This recipe was adapted from 40 Aprons, and it is perfect to accommodate all your gluten and dairy-free friends. Give it a try, and let me know what you think!

INGREDIENTS:

4 slices bacon cut into about 1/2″ pieces
1 pound ground chicken made from recipe below (sub in Italian sausage when you’re short on time)
½ teaspoons crushed red pepper flakes
4 medium yellow potatoes, about 1 pound 3 ounces, diced into bite-sized pieces
1 medium white or yellow onion diced
2 tablespoons garlic minced, about 4 cloves
4 cups chicken stock
½ bunch kale stems removed and leaves chopped, or 4 cups of chopped spinach
1 can of coconut milk (full fat)
Salt and pepper

FOR THE GROUND CHICKEN:

1 pound ground chicken
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
¼ teaspoon ground fennel seed, optional
pinch dried oregano
pinch dried thyme

THE STEPS: 

1. If using ground chicken, combine all ingredients under “for the ground chicken” in a bowl and mix well.
2. In a medium pot with a thick bottom, place Italian sausage or ground chicken over medium heat. If you’re using ground chicken, add a small amount of avocado oil or water to coat the pan’s bottom and prevent sticking. Use a spoon to break the meat into pieces. Once it’s cooked through, drain and set it aside.
3. Cook the bacon pieces in the same pan over medium heat until they become crisp. This should take about 5-10 minutes in total, but the timing varies depending on the thickness of the bacon. Remember to flip the bacon halfway through. Once the bacon is crisp, remove it from the pan and set it aside, but do not discard the bacon fat.
4. Now, stir in the onions and garlic and continue cooking until the onions become soft and translucent (about 5 minutes).
5. Pour the chicken broth into the pan with the onions and garlic, and bring to a boil over high heat.
6. Add the potatoes, and boil until fork tender, about 10-20 minutes, depending on the size of the chop. Reduce the heat to medium and stir in the coconut milk and the cooked meat; heat through.
7. Add the bacon and the greens into the soup just before serving and cook ’til the greens are bright green and softened. Add salt and pepper to taste.

Buon appetito!