8 servings, 4 proteins per serving, 1 vegetable per serving


8 cups low sodium chicken broth (or stock)
2lbs boneless chicken thighs (or any chicken of your choice)
5 stalks celery
1 large onion
1-2 cloves garlic, chopped
1 tbsp. grated fresh ginger or more to taste (optional)
1 cup sliced mushrooms
1 cup chopped kale (packed)
1 cup sliced zucchini or summer squash
1 tsp ground turmeric
1-2 bay leaves
2 tbsp. olive oil 
Salt and pepper to taste




In a soup pot combine chicken, broth, turmeric, salt, pepper and bay leaves. Bring to a boil-then reduce and simmer for 30 minutes. 

While broth and chicken are cooking-heat olive oil in a large sauté pan to medium. Add onions and celery cook for 3 minutes, then add mushrooms, kale, and zucchini cook for 3 more minutes. Season vegetables with salt, pepper and whatever other herbs you like (thyme, parsley and cayenne are great additions). Add garlic and ginger, stir and remove from heat. 

After 30 minutes remove chicken and pull apart with forks, then add back to broth. Add cooked vegetables to chicken and broth and cook for 10-15 more minutes (or until vegetables are cooked to your liking).



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