• 1 Tbsp olive oil 2 bay leaves
  • 1 onion, chopped ½ tsp turmeric
  • 3 celery stalks, chopped ½ tsp crushed red pepper
  • 2 large carrots, peeled and chopped 1 ½ tsp sea salt
  • 8oz mushrooms, sliced 1 (15oz) can chickpeas, drained & rinsed
  • 10 cloves garlic, minced 4 cups shredded cooked chicken (~lb raw)
  • 8 cups unsalted vegetable broth 2 cups baby kale leaves


In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery, and carrots, stirring occasionally for about 5 minutes. Add mushrooms and garlic and cook another 3 minutes.
Stir in the vegetable stock, bay leaves, turmeric, crushed red pepper, salt, and chickpeas. Bring to a boil. Once boiling stir in the shredded chicken, cover, and reduce heat to simmer for 15-20 minutes.
Add kale, cover and simmer an additional 5 minutes. Discard bay leaves before serving.

Serving Size: 1 cup
Makes 13 servings


Calories 126
Fat 3g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 20mg
Sodium 451mg
Potassium 323mg
Carbohydrate 13g
Fiber 3g
Sugar 5g
Protein 11g

Modified from