You’ll need:
4 chicken thighs or any chicken I guess
8 baby carrots diced
1 onion diced
1 cup chopped celery (use the heart with leaves)
2 garlic cloves
3 cups fresh kale
4-6 cups of water
1-2 Chicken cubes or tsp bouillon
2 lemons
First in a Dutch oven drizzle pan with olive oil. Dice up the onions, carrots, celery and garlic cloves. Add these to pot and began to sauté in medium heat, until they become fragrant and began to soften. About 6 minutes or so. Then add in watch and uncooked chicken. Cover and bring to a boil. Let boil for 20 minutes or until the chicken is falling off the bone. Cut lemon in quarters and squeeze into pot. Drop lemons into pot also. Add chicken bouillon, and stir. Last add in kale and cover and boil another few minutes until kale is wilted. To serve place a lemon slice in each bowl. That’s it enjoy. It’s a nice light bright soup.