INGREDIENTS

3 skinless, boneless chicken thighs

1 tsp garlic, finely chopped

3 litres chicken stock

2 cups of diced celery

2 cups of diced turnips

2 cups of diced onion

1 cup of diced leek

1 cup of diced carrots

1 cup of finely chopped kale

1/4 cup finely chopped herbs, such as parsley, sage & chives

1 tsp finely chopped chilli (optional)

Salt & pepper

Method

Sear chicken and garlic in a stockpot or large saucepan with 2 tablespoons of the stock over medium heat for 5 minutes. Place all of the vegetables, except the kale, into the pot and add another 4 tablespoons of stock – saute for 5 minutes.

Add the remaining stock and bring to a simmer. Cover and cook for 30 minutes. Remove and cool for 5 minutes. Add the kale to the soup, season and add fresh herbs and chilli if desired.