Chicken Soup with Oat Groats and Kale
Cuisine: American
Author: Gluten-Free Prairie
Winter is a time to fight back against Mother Nature's freezing fury. This Chicken Soup with Oat Groats and Kale will keep you fueled up all winter.
  • ⅔ cup Gluten-Free Prairie Oat Groats, cooked (see cooking directions on package)
  • 1 tablespoon grapeseed or olive oil
  • 1 cup onion, chopped
  • ¾ cup celery, chopped
  • 1 teaspoon garlic, minced
  • 4 cups chicken or vegetable stock
  • 1 cup water
  • 2 cups sweet potato, roughly diced
  • 2 cups baby kale, chopped
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried thyme
  • 1 cup roasted chicken, roughly diced (optional)
  • salt and freshly ground black pepper to taste
  1. Heat a large saucepan on medium-low heat.
  2. Add the oil, onion, celery, and garlic. Cook, covered, for about 7 minutes or until the vegetables are starting to soften, adding a tablespoon or two of water if needed.
  3. Pour in the stock, water, sweet potato, oat groats, kale, bay leaves, and thyme. Bring to a simmer and cook, covered, for 17 minutes or until sweet potato and oat groats are tender.
  4. Add the chicken and simmer until hot, 3 to 5 minutes.
  5. Add pepper and salt (if using) to taste.
Recipe by Gluten-Free Prairie at