CHICKEN VEGETABLE BONE BROTH SOUP

There is nothing better than a bowl of soup on a cold day. I love a rich flavorful broth with lots of hearty vegetables. This soup is the ultimate cure-all. Sick, hungover, just need some veggies? This has you covered. This chicken and vegetable soup recipe is inspired by Whole Foods- Mom's Chicken Soup. I have added kale and bone broth to really up the yum factor. I hope you enjoy!

• 2 large chicken breasts 

• 2 tbsp ghee

• salt

• pepper

• 2 tbsp of olive oil

• 1 large onion diced

• 4 large carrots peeled and sliced into thin coins

• 4 celery stalks sliced

• 6 cups of chicken bone broth (I like Bonafide or Kettle & Fire)

• 1 bunch of kale deveined and cut into thin slices

Preheat the oven to 400. Rub the chicken with 1 tbsp of ghee and sprinkle with salt and pepper.  Cook for 15-20 minutes or until cooked through, this will depend on the size of the chicken breast. Shred or chop in to bite size pieces and set aside.

Place a large pot (I like a large Le Creuset or Staub ceramic pot) over medium heat on the stove. Add the other tbsp of ghee, once melted, add the onions and stir until they become translucent. Add the carrots and celery. Let cook for about 10 min. Add bone broth, chicken, and kale. Stir gently. Cook on medium for 20-30 min. Taste and add more salt and/or pepper to your preference. This is great right away, but the flavor is always more developed the next day.