Cajun Chicken and Kale Soup with Black Eyed Peas
2 gallons of chicken stock
3 boneless skinless chicken breasts
3 large russet potatoes (small dice)
4 bacon strips (small dice)
3 bunches of kale fresh
2 red onions (small dice)
1 ½ cup heavy cream
½ cup Worcestershire
4 small cans of black eyed peas
2 tsp red pepper flakes
3 tbsp butter
½ cup Cajun seasoning
Salt & pepper to taste
½ cup granulated garlic
Monterrey cheese (topping)
Green chilies (topping)
Cook chicken in chicken stock, remove chicken when cooked and set stock aside. Once chicken is cool, shred and reserve. In stock pot add butter and cook diced bacon, then add your potato and kale. Stir until coated and kale begins to wilt.
Next, add your hot chicken stock back into the mix and stir on medium heat keeping a steady simmer. Add your onion, garlic, Cajun seasoning, Worcestershire, red pepper flake, and chicken to the mix. Simmer for around 10 minutes, then add your black eyed peas and heavy cream.
Cook all together and add salt and pepper to your liking! Top with Monterrey cheese and green chilies. Recipe can easily be halfed. Remember to season your chicken stock as you
go, that will decide how deep the flavor will be.
Recipe provided by: Chef Patrick Street, Pelican’s