This is where having whole chickens in freezer helps a lot. We always have tons of chicken stock made from bones and plenty of left over shredded chicken from a roasted bird.  Combined with some everyday veggies like onions and carrots as well as some earavors like kale and mushrooms this soup is hearty.  Healthy.  And, full of enough warmth to really get us to spring.thy flChicken, Mushroom, and Kale Soup
 
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup of mushrooms, sliced
  • 5 cloves of garlic, minced
  • 8 cups of chicken stock
  • 2 bay leaves
  • ½ teaspoon tumeric
  • ½ teaspoon crushed red pepper
  • Pinch of salt
  • 3 cups shredded chicken
  • 2 cups baby kale leaves
Instructions
  1. In a large pot, heat oil over medium high head. Salute onion, celery and carrots. Add mushrooms and garlic. Cook for 3-5 minutes.
  2. Stur in the chicken stock, bay leaves, crushed red pepper and salt. Bring to a boil.
  3. Mix in chicken. Cover and simmer for 20 minutes.
  4. Add kale. Cover and simmer for an additional 5 minutes.
  5. Remove Bay Leaves and serve.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/hearty-chicken-soup/