Dr. Bob’s Chicken Kale Soup

Hi Everyone!

Here’s a recipe for a cold winter’s night, that I have been making for sometime with Deb. If you decide to make it, I’d love to see your photos. You can share them on our FB page!

Dr. Bob’s Chicken Kale Soup

Ingredients:

8 Chicken thighs with skin and bone

6 Chicken legs with skin and bone

One large white onion

6 medium carrots that are to be sliced to 1/8^th wide pieces

6 celery stocks which are to be sliced to 1/8^th wide pieces

1 bunch of kale cut into one-inch pieces

Celtic Sea Salt™ ground up to one tablespoon

2 quarts pure water

1 Pint reserved chicken stock broth – this is chicken broth that has been saved in the freezer from past baking of chicken thighs (If you buy, make sure the stock has no MSG or sugar)

Large Pan or Dutch Oven

Directions:

Add chicken thighs and legs to the water with the onion. Bring water to a boil, and then simmer until the chicken is fork tender.

Add reserve chicken broth to the boiling pot

Cool the chicken and cut in small bite size pieces

Add the carrots and celery to the water and chicken pieces; simmer until the vegetables are fork tender

Remove onion, let it cool, cut into pieces and add to the mixture

Add salt to taste

Add kale to the other vegetables and continue to simmer for a few minutes.