Chicken and Kale Soup

Chicken and Kale Soup

Things I used: 

Rotisserie Chicken: I used only the white meat from the chicken. (I'm almost positive that you can find a whole, roasted chicken in any local grocery store you pop into for a pretty good price)

1 Bundle organic curly kale

4 cups no salt added chicken broth

4 cups low sodium chicken bone broth

3 tbsp apple cider vinegar: with "the mother" (I know that doesn't make sense if you've never seen an ACV bottle, but I promise it's a thing)

1/2 large lemon: juice only

3 large carrots

1 cup white mushrooms, chopped

3 large celery stalks

1 whole white onion

10 cloves of garlic

Spices: black pepper, ground ginger, cayenne (flavor to your preference)

How I did it:

Chop the vegetables and aromatics

In one large pot, drizzle some olive oil, add the vegetables, and sauté until the carrots have softened 

De-stem the kale and rip into pieces small enough to be picked up on a spoon

Once the vegetables have broken down, add the 8 cups of broth, ACV, and kale to the pot

Bring the mixture to a slow boil

Add chicken meat, lemon juice, and the spices and turn the heat down to a simmer

Cover for at least 15 minutes so the flavors can start to liven up

Grab a bowl and get eating!!