Serves: 8 Servings

INGREDIENTS

• 2 tbsp olive oil
• 1 large onion, chopped chunky
• 3 large celery stalks, chopped
• 2 large carrots, peeled and chopped
• 8 large button mushrooms, sliced
• 10 cloves garlic, grated
• 8 cups filtered water
• 4 tbsp of Broth of Life Chicken
• 2 bay leaves
• 1 tsp. turmeric
• ½ tsp. black pepper
• 1 tsp. Himalayan salt
• 1 medium whole roast chicken shredded
• 3 cups kale leaves, torn and de-veined

METHOD

1. Using a large pot or dutch oven, heat oil over medium-high heat and sauté onion and garlic.
2. Pop in celery and carrots, and stir occasionally for about 5 mins. Add your mushrooms and cook for a further 3 mins.
3. Pour into the mix 8 cups of filtered water, Broth of Life, bay leaves, turmeric, pepper and salt and bring to the boil.
4. Put in shredded chicken, cover and reduce heat to a simmer for 15 to 20 minutes. Add torn kale, cover and simmer for 5 mins.

Remove bay leaves. Serve and enjoy!

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