Directions

1. Place a large pot over medium-high heat on your KitchenAid® Commercial-Style Gas Rangetop. Add the olive oil, onions and fennel. Sauté for 3-5 minutes, then add the garlic and sauté another 2-3 minutes until the onions and fennel are soft.
2. Push the veggies to the side and add the chicken. Sauté 3-5 minutes until the chicken is mostly cooked.
3. Now add the canned tomatoes with juices, chicken broth, white wine, kale, 1 teaspoon salt, 1/2 teaspoon ground pepper, and 1/4 teaspoon crushed red pepper. Add more crushed red pepper if desired. Then bring the soup to a boil, lower the heat and simmer for 20 minutes.
4. Meanwhile place the yogurt, olive oil and basil in the KitchenAid® Blender, with a pinch of salt. Puree until smooth.
5. Once the soup is ready, serve warm with a dollop of basil cream on top.