- 4 pieces bacon
- 1 onion, chopped small
- 2 carrots, sliced thin
- 3 garlic cloves, chopped
- 2 cups fire roasted corn, thawed
- 3 cups chicken stock (I use Kitchen Basics)
- 2 cups cooked chicken, shredded
- 1 cup milk (I used 2%)
- 2 cups kale, chopped
- 1 tsp kosher salt
- ½ tsp pepper
Heat a dutch oven over medium high heat and cook bacon until it is crispy. Remove to a paper towel to drain.
Leave 1-2 tbsp bacon grease in the pan and add chopped onion, carrots and garlic. Saute for about 5 minutes until onions start to get translucent. Your carrots will have to be thinly sliced in order to cook through.
Add chicken stock to pan and bring to a boil. Reduce to simmer and cook just until carrots are tender. Add chicken, kale and milk.
Top with bacon and serve. If you prefer a thicker soup you can whisk a tablespoon of gluten free flour into the milk before you add it to soup. Salt and pepper to taste.
Calories: 364kcal | Carbohydrates: 34g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 958mg | Potassium: 895mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8820IU | Vitamin C: 48.6mg | Calcium: 154mg | Iron: 2.3mg