(Serves 6-8)
Ingredients:
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3 tablespoons extra-virgin olive oil
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1 medium, organic onion, finely diced
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4 cloves garlic, minced
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2 stalks organic celery, chopped or minced
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5 cups homemade or organic vegetable or chicken stock
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1 teaspoon balsamic vinegar
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1/2 teaspoon organic Dijon mustard
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1 1/2 cups cooked pasture-raised chicken, cubed or shredded
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2 bunches organic, flat leaf kale, chopped into 1-inch pieces
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2 tablespoons fresh, organic lemon juice
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Zest of one organic lemon
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Kosher or pink salt to taste
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Freshly ground black pepper, to taste
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Freshly grated Manchego or Parm-Regianno, for serving
Instructions:
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Heat the extra-virgin olive oil over medium heat in a large pot (like a Dutch oven or Crock-Pot). Add the onion, garlic, and celery, along with the salt and pepper (just a tiny pinch of sea salt). Saute until onions and celery are very tender.
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Add chicken, dijon, and kale, along with the zest of a lemon, and saute an additional 5 minutes.
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Add chicken broth, balsamic, and lemon juice and reduce heat. Simmer, covered, for 35 minutes, before serving.
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*Add grated Manchego cheese on top of each bowl if desired.