15 ingredients
1 medium (2-1/2" dia) Onions raw
2 stalk, medium (7-1/2" - 8" long) Celery raw
8oz Mushrooms white raw
2 carrot (7-1/2") Carrots raw
2 tbsp Garlic raw
2 tbsp Olive or extra virgin olive oil
2 tsp Sage ground
1/4 tsp Pepper red or cayenne spice
1 leaf Bay leaf
16 oz Chicken thigh meat only raw
64 fl oz Chicken broth low sodium canned
1/4 tsp Salt
1/2 tsp Pepper black
2 cup, chopped Kale raw
2 tbsp Lemon juice raw
7 steps
- Dice onion and celery. Slice mushrooms and carrots, and mince garlic.
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, mushrooms, and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes.
- Stir in garlic, sage, cayenne, and bay leaf; cook, stirring constantly, for 1 minute.
- Add the chicken, broth, salt, and pepper. Bring the mixture to a boil. Reduce heat to medium; simmer until the chicken is tender, about 20 minutes.
- Transfer the chicken to a plate to cool slightly, about 5 minutes.
- Stir kale into soup; return to a simmer over medium heat. Simmer until the kale is tender, about 5 minutes. Remove from heat.
- Shred the chicken. Stir lemon juice and the shredded chicken into the soup. Enjoy!
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