- 2 chicken breasts (boneless, skinless for faster cook time)
- 4 cups chicken stock or 1 chicken bouillon cube
- 2 heads garlic
- 1 medium leek, sliced, soaked in water, and drained on a kitchen towel
- 1 stalk celery, finely chopped
- 6 cups chopped kale
- salt and pepper, to taste
- 1 lemon
- Wrap the garlic in foil, then roast at 425F for 45 minutes until the garlic is very tender. Remove from the oven, and let cool.
- Meanwhile, poach the chicken. In a soup pot, cover the chicken by 1/2 inch with the stock or water with the bouillon. Bring to a boil, then reduce to a simmer and cook through gently, 20 minutes for bone-in chicken and 10-15 for boneless. Remove to a plate when cooked and let cool; shred the chicken when you can handle it. Pour the cooking liquid into a bowl.
- Return the soup pot to medium-high heat with a drizzle of oil, the leeks, and celery. Cook for 3 minutes, stirring, until the veggies soften slightly. Add the kale to the pot. Cut the garlic heads in half crosswise and squish the roasted cloves into the pot with a sprinkle of salt. Stir the veggies all together for 2-4 minutes until the kale wilts just slightly, then add the chicken, cooking liquids, and lemon juice to the pot.
- Stir the soup, and taste. Add more water or stock for a brothier soup, and salt and pepper to your taste. Let simmer for 10 minutes, then serve!
- Sub 1/2 rotisserie chicken with skin removed, shredded, to save time on the chicken!
- Roast the garlic in advance for even faster cook time.
- Prep Time: 10
- Cook Time: 45
- Serving Size: 6