Ingredients
- 2 tablespoons olive oil
- 1 1/2 cup chopped onion
- 3 celery stalks, thinly sliced
- 2 large carrots, thinly sliced
- 1 pound mushrooms, sliced
- 10 medium garlic cloves, minced
- 8 cups unsalted chicken stock
- 4 thyme sprigs
- 2 bay leaves
- 15 ounce can chickpeas, drained
- 2 pounds skinless, bone-in chicken breasts
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons crushed red pepper
- 12 ounces kale (curly) stems removed and leaves torn
How to Make
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Step 1: Heat the oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots; cook, stirring occasionally for 5 minutes.
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Step 2: Add the mushrooms and garlic; cook stirring often for 3 minutes. Stir in the stock, thyme, bay leaves, and chickpeas. Bring to a simmer.
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Step 3: Add the chicken, salt, and crushed red pepper. Cover and simmer for about 25 minutes, until the chicken is done.
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Step 4: Remove the chicken from the Dutch oven, Let it cool slightly and shred with a fork. Discard the bones. Stir the chicken and kale into the soup, Cover and simmer until the kale is tender, about 5 minutes.
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Step 5: Discard the thyme and bay leaves. Enjoy your soup!
We hope you enjoy this recipe!
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