Shredded Chicken and Vegetable Soup

Ingredients

For the shredded chicken:

• 2 boneless, skinless chicken breasts
• 1 chicken bouillon cube or 1 Tbsp powdered chicken bouillon

For the soup:

• 2 Tbsp vegetable oil
• 1 red bell pepper, seeded and chopped
• 1 large tomato, chopped (about 1 cup)
• ½ yellow onion, chopped
• 2 medium carrots, sliced about ¼ “ thick
• 3 celery stalks, sliced about ¼ “ thick
• 2 garlic cloves, minced
• 1 ½ Tbsp Tuscan blend
• 2 cups chopped kale
• 32 oz chicken stock or chicken bone broth
• 2 tsp Worcestershire sauce
• salt and pepper to taste

Instructions

1. For the shredded chicken: Add the bouillon cube/powdered bouillon to a heavy bottom large saucepan with 3 cups of water and stir to dissolve the chicken bouillon. Add chicken breasts and bring to a boil. Lower the temperature to simmer and cook for 15 minutes. Remove from heat and remove chicken to a bowl and let cool. Discard the liquid. Once the chicken is cooled enough to handle, shred with 2 forks or just pull apart with your hands. Refrigerate until you are ready to make the soup. This can be done a day in advance or the morning you will be making the soup.
2. For the soup: In a dutch oven heat the vegetable oil over medium high heat until it starts to shimmer. Add the bell pepper, tomato, onion, carrot, celery, garlic, Tuscan blend and ½ tsp each of salt & pepper. Let the veg cook, stirring often until everything begins to soften. Add Kale and mix together and cook for 1-2 minutes. Add chicken stock/bone broth, Worcestershire sauce and shredded chicken and bring to a boil. Lower heat to low and cover, cook for 30 minutes. Taste soup and adjust salt and pepper to taste. Serve with a crusty bread of your choice.