Chicken Soup

 

Ingredients

• ▢2 Tbsp olive oil
• ▢1 onion, chopped
• ▢3 large celery stalks, chopped
• ▢2 large carrots, peeled and chopped
• ▢1 cup mushrooms, sliced
• ▢10 cloves garlic, minced
• ▢8 cups chicken stock
• ▢2 bay leaves
• ▢1/2 tsp. turmeric
• ▢1/2 tsp. crushed red pepper
• ▢1 1/2 tsp. sea salt
• ▢1 15 oz can chickpeas, drained and rinsed
• ▢3 cups shredded rotisserie chicken
• ▢2 cups baby kale leaves

Directions 

• In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
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• Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
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• Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!