1 lb chicken thighs
4 cups chicken broth
1 cup diced carrots
1 cup diced celery
1 onion, diced
2 cloves garlic, minced
1 cup chopped kale
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Prep the Ingredients: Start by washing, peeling, and chopping the vegetables.
Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side.
Add the Aromatics: Once the chicken is browned, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are slightly softened.
Pour in the Broth: Add the chicken broth and bring to a boil. Once boiling, add the Italian seasoning and season with salt and pepper.
Simmer: Reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is cooked through.
Add the Greens: Stir in the chopped kale and let it cook for an additional 5 minutes until wilted.
Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Serve hot and enjoy!
