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Ingredients
- 2 quarts Chicken Stock, Divided Use
- 1 bunch Kale, Chopped
- 3 whole Carrots, Sliced
- 1 cup Shiitake Mushrooms, Sliced
- 1 cup Shredded Chicken (optional, Though Nice)
Method
- If you are starting entirely from scratch and making your own Roasted Chicken Stock, then after you have roasted the chicken for your stock, pick the meat from the bones and set aside in the fridge you will add it to the finished soup later.
- Use your own recipe for stock, check my blog for my recipe, or you can use store bought.
- Place chicken stock in a soup pot over medium heat, reserving 2 cups stock.
- Take reserved stock and blend it with kale in a vita mix, until smooth and creamy.
- Pour kale-stock mixture into the pot of chicken stock.
- Add carrots and mushrooms (and shredded chicken if you have it).
- Simmer for 30 minutes, or until carrots are tender.
- Serve
