Mushroom, Kale & Chicken Soup

I feel like I have to apologize for this recipe. It’s like the embarrassing uncle everyone tries to keep hidden at the Waterpark. The one that walks around, half-balding, hair-chested, eating a churro and sitting tooclose to strangers. Poor dear. This recipe is that uncle.

Utterly unattractive.

But, you’re not all judgey-judgerson like that. You know Uncle Churroblaster is actually a stand-up insurance agent. He keeps people safe. He may not look like much in a bathing suit, but put the man in a cubicle with a click pen, and he’ll work magic.

So, life can’t be all Paleo Cupcakes and Vegan Tapas, guys. Sometimes we just gotta get some greens into our souls, let Wednesday weeknight meal look like a Wednesday, and call it all on account of healthytastygoodness.

Sometimes we just gotta. Stay away from the churros.

You got all stuck with this nappyville recipe today because my kitchen wast consumed with the most wondrous of events and affairs. Real Cheeky Videomaking! Check back in here next week for all new, entirely scrumptious episodes. And I do mean scrumptious.

Likewise, pretty. We really gotta start pushing the good-looking envelope around these parts.

Good tasting, on the other hand? We already gotchya covered….


Mushroom Kale & Chicken Soup


3 tablespoons Olive oil
6 cloves garlic, chopped
1/4 red onion, chopped
2 cups portabella mushrooms
1/2 cup white wine
4 (14.5 oz) chicken broth
1 chicken breast, shredded
4 cups baby kale
1/4 cup fresh parmesan, shredded


In a large pot, heat olive oil over medium-high heat. Toss in garlic, onions, and mushrooms. Cook until softened, about one minute. Add white wine and cook until bubbling. Stir in chicken broth. Add chicken and kale. Cook until hot. Salt and pepper to taste. Serve topped with grated parmesan (if desired).

try these twists:
Go Veggie. Add carrots, celery, and chopped red bell pepper
Make it Med. Instead of the parmesan, add sundried tomatoes & feta
Get Savory.Swap out the chicken for potatoes & sausage