If you have the stock already made and ready to go, this becomes a very quick and simple recipe: simply prepare your soup vegetables, cook your chicken, and add everything else in on top.

Kale keeps reasonably well, as do the root vegetables, so this soup makes a nice, comforting, warm meal on a cold winter's evening.

Kale and Poultry Soup

Ingredients

• 1 bowl of Staple Soup Vegetables
• 4 skinless boneless chicken thighs (or 2 breasts), cut into bite-sized pieces
• 2 c. chopped kale
• 5 c. Herbed Poultry Stock
• salt & pepper, to taste

Directions

1. Prepare your soup vegetables.
2. Add the chicken and cook, stirring occasionally, for ~5 minutes.
3. Add the kale and cook for a further minute or two.
4. Add the stock and bring to a boil over medium heat.
5. Reduce heat to medium-low and simmer for ~10 minutes.
6. Season to taste with salt and pepper and simmer for another 5-10 minutes.
7. Serve with crusty bread or Garlic Bread.