You know how you have your favorite recipes from when you were a child growing up?  The kind of recipes that you want to have the rest of your life?  I already shared a lot of those recipes of mine here, here, here and here.  However, I didn’t really ever think about how when I got married, I would have to be the one to continue on the tradition of my husband’s favorite meals as well, since I’m the main chef in our home.   I started realizing this as soon as we were engaged and his family would say things like “this is his favorite soup, I’ll teach you how to make it!”  It was so much fun to learn a few new recipes that my husband really loves, and to learn some new family traditions rather than just my own.

One evening, my husband (then fiance) and I went to visit his sister, and she asked him what he would like for dinner.  Without a second of hesitation, he said “I want your soup!”  He explained to me that it was a simple veggie soup that had some chicken and some kale in it.  It sounded kind of boring to me, and I didn’t know why he loved it so much.  Especially the kale.  I had only had kale a couple times before, but never ever in soup.  Weird.  But I guess I would just have to wait and see…

Well, it turns out the soup is INCREDIBLE.

There is no wonder why my husband loves it so much!  I’m so happy that this recipe is now in my family as a family favorite.

And thanks to my dear sister-in-law for teaching me how to make it!  All credit for this soup recipe goes to her.

Chicken Kale Soup
Ingredients:
3-4 chicken breasts
2 tsp. Garlic Salt
2 tsp. Garlic Powder
2 tsp. Onion Salt
1 Tbs. Oregano
1 Tbs. Minced Onion
2 tsp. Crushed Red Pepper
3-5 carrots
5-8 potatoes
2 cans chicken broth
3-4 cups water
4-5 large kale leaves
2 cans evaporated milk

Directions:
1. Cube the chicken and place in the bottom of a six-quart Crock-Pot.
2. Place seasonings on top of chicken (NOTE: All seasoning measurements are approximate.  Season to taste!)
3. Peel and thinly slice the carrots, and wash and cube the potatoes.  Place on top of the chicken.  (Again, carrot and potato amounts are approximate, adjust to your own liking!)
4. Pour chicken broth and water over chicken and veggies.
5. Place Crock-Pot on LOW for 4-5 hours.
6. Wash kale leaves well, and chop into 1-in slices.  Open the Crock-Pot and place the kale leaves on top.
7. Cook on low another 1-4 hours (total cook time of 6-8 hours).
8. Turn Crock-Pot to warm and stir in evaporated milk.
9. Enjoy!

**NOTE: You can easily half this recipe for a smaller Crock-Pot!