Kale, Chickpea, and Chicken Soup

Not bad...nothing to rave about. It was a bit bland. I think it was because I used low-sodium chicken broth, so there was not much salt. I sprinkled a little celtic sea salt to help make it more flavorful.

Ingredients

1 Can of garbanzo’s rinsed and strained
8 Cups of chicken stock 
1 Onion,diced 
4 Cloves of garlic
2 Bay leaves
2 Tbsp of fresh rosemary
4 Cups of chopped kale
1-2 Cups of cooked chicken, shredded
1 Tsp of sea salt
Cracked pepper
Squeeze of lemon
1/2 Tsp of gluten free soy sauce
2 Tbsp of Olive oil

Directions

1. Saute the onion in the olive oil until tender
2. Add the garlic and rosemary and saute for 2 minutes
3. Add the chicken stock, garbanzo beans and bay leaves and bring to a boil
4. Cover and simmer on low heat until beans are tender, about 20-30 minutes
5. Add the chicken and chopped kale and simmer for 10 minutes
6. Add the salt, cracked pepper, soy sauce and a light squeeze of lemon and mix well