Ingredients

• 1 pound boneless, skinless chicken breast
• 4 carrots (peeled and chopped)
• 3 kale leaves (torn into pieces and stems removed)
• 1 small yellow onion
• 1 bay leaf
• 1 Tbsp chopped garlic
• 1 quart chicken stock
• 1/2 cup water
• 1 tsp ground thyme
• 2 Tbsp EVOO
• Salt and Pepper to taste

Instructions

1. In a dutch oven pour one tablespoon EVOO on medium heat. Add chicken.
2. Turn occasionally to avoid burning and let it cook until it is no longer pink.
3. While it is cooking, chop the carrots, onion, garlic and tear kale leaves.
4. Once the chicken is cooked, remove from the dutch oven and set aside. Do not rinse the dutch oven! This will give the soup so much flavor!
5. Add one tablespoon EVOO and add garlic, carrots, onion, and bay leaf.
6. Sauté for 8-10 minutes or until tender.
7. While the vegetables are cooking, shred chicken. Be sure to stir the vegetables occasionally to avoid sticking.
8. Add salt, pepper, and thyme to vegetable mixture.
9. Cook for another two minutes.
10. Remove bay leaf.
11. Add stock and water and bring to a boil.
12. Add chicken.
13. Reduce heat to a simmer and cook for an additional 20 minutes.
14. Add kale until soft (about two to four minutes).
15. Remove from heat and serve!