Chicken Kale Soup

🧂 Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• 4 celery stalks, chopped
• 5 large carrots, chopped
• 6 cloves garlic, chopped
• 1-2 tsp. turmeric

  (see notes)
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. salt

  (more to taste)
• ½ tsp. ground pepper

  (more to taste)
• 1-1 ½ lbs. chicken breasts

  (see notes)
• 2 bay leaves
• 8 cups chicken bone broth

  (stock or regular broth works too)
• 4 cups curly kale or lacinto kale, stems removed

  (I prefer curly kale for this soup)

Instructions

• 1 Heat a large stock pot (or Dutch oven) over medium high heat. Add olive oil,
  onion, celery, carrots, and garlic. Cook veggies until they begin to soften and
  onions are translucent (about 10 minutes).
• 2 Add the turmeric, oregano, thyme, salt, and pepper, and cook for an additional
  minute or two, stirring frequently.
• 3 Add uncooked chicken breasts and bay leaves on top of veggies. Pour broth over
  veggies and chicken, ensuring chicken is fully covered by the broth.
• 4 Bring to a boil and then reduce heat to medium low and keep at a simmer
  (uncovered). Simmer for 25-30 minutes, or until chicken is cooked through and
  reaches an internal temperature of 165 degrees F.
• 5 Remove cooked chicken from pot and place on a cutting board. Using two forks,
  shred the chicken.
• 6 Add shredded chicken back to pot. Add kale and continue to cook until kale is
  wilted (about two minutes). Keep at a low simmer until you're ready to eat (you
  can remove the bay leaves at this point).
• 7 Enjoy!

Nutrition Info