shredded chicken vegetable soup (starring kale)

Whole30 day 2! Still feeling pretty good, but I heard that’s going to change around the 1 week mark when the body really gets into detoxing… Anyway, for dinner tonight we have an easy one-pot protein and fiber packed meal!



  • chicken breast and thighs (thighs optional)
  • chicken stock
  • carrots
  • onion
  • celery
  • kale
  • salt
  • green sauce, recipe follows

In a large pot, pour in enough chicken stock to cover the chicken. If you run out, just add water until the chicken pieces are fully submerged. Bring the soup to a boil before quickly lowering to a simmer. NEVER let meat boil in liquid – the rough action will cause the meat to become tough and cloud the stock!

While the soup is simmering, peel, chop and add in the carrots, onion, and celery. Allow the soup to gently simmer, stirring occasionally, until the chicken is cooked through, 30 to 45 minutes from when the chicken was added. Skim and discard any scum that collects on top of the soup. When the chicken is cooked through, use two forks to shred the breast. Add in the kale and allow to cook for 5 more minutes until the kale is slightly softened. Season with salt and top with a few dollops of green sauce if desired.

To make the green sauce: Crush garlic into a paste. Add in minced basil and parsley leaves. Drizzle in olive oil. Squeeze in some lemon juice. Mix everything together well and add salt to taste.

vegetable rainbow nest with a poached egg

Kicked off the first day of May with the Whole30 challenge! Why? Well, because I need to hit the reset button on my body. Ever since I started working at The Food Network, I’ve managed to gain back all the weight (and then some ><) that I’d lost while hustling as a line cook in The NoMad Hotel kitchen. No surprise there since the smell of sweet and salty temptations waft through the halls of our Chelsea Market office every. Single. Day. And apparently, at least according to my scale, I’ve been “tasting” one too many “small-bites” of every creation coming out of the FN Kitchen…

For this colorful recipe here, a stroll through your local farmer’s market will most likely provide you with all of the ingredients you need! If you don’t have one, I do recommend purchasing a mandoline to help slice all of the vegetables. Alternatively, a vegetable peeler could work as well.



Carefully pass the carrots, radish, and asparagus through the mandoline to get them into thin slices. Arrange in a circular shape on a plate to form the “nest.” Place the poached egg in the center of the nest. Drizzle the flavored olive oil from the poached shiitake mushrooms in olive recipe over the visible parts of the nest, being sure to drop a few shiitake slices and roasted garlic. Serve with a crack of freshly ground black pepper.