Chicken Kale Soup

Fridge
6-8 chicken thighs, boneless & skinless
1 medium onion, diced
3 large carrots, diced
3 celery stalks, diced
1 large head of kale, roughly chopped


Pantry
4 garlic cloves, peeled & roughly chopped
Smoked paprika
Garlic powder
Salt
Pepper
Olive oil
2 cans white beans, drained & rinsed (cannellini or great northern work great)
8 cups chicken broth


Optional toppings
Fresh dill, tarragon or basil
Green onion
Sour cream
Sharp cheddar cheese


Generously season both sides of the chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a large stockpot over medium heat. Add the chicken and cook for 5-7 minutes per side, until nicely browned. (The chicken does not need to be fully cooked at this stage; it will finish cooking in the broth.) Remove the chicken from the pot and set aside.


Add the chopped carrot, onion, celery, and garlic to the pot. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften and develop some color.


Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, until the chicken is tender and begins to fall apart.
Remove the chicken from the pot and shred or chop into bite-size pieces. Return the chicken to the soup, then add the beans and kale. Simmer for a few more minutes, until the kale is tender. Taste and adjust seasoning as needed.


Serve hot with your favorite toppings.