Ingredients

The following ingredients have 4 Servings
  • 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
  • 1/2 tsp pepper

Instruction

  • 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.