Kale Vegetable Chicken Soup
2 large chicken breasts (cooked and shredded)
1 medium yellow onion (medium dice)
4 carrots (peeled, washed, and medium dice)
2 cups fresh kale (chopped, stems removed)
2 zucchini (washed and medium diced)
2 cloves fresh garlic (chopped finely)
1 tsp dried oregano
1 tsp dried thyme
2 tbsp extra virgin olive oil
28 oz can crushed tomatoes
6 cups chicken stock
Kosher salt-to taste
Fresh ground black pepper -to taste
1/2 cup Couscous (large pearl)
Parmiggiano reggiano cheese
In a large pot add 2 tbsp olive oil and saute onions and carrots over medium high heat for 8-10 minutes. Add zucchini and garlic. Saute until tender, about 5 minutes.
Add chicken stock, tomatoes, basil, thyme, kale and chicken. Simmer soup for 30 minutes, vegetables should be tender. Add the couscous and cook right in the soup for another 10 minutes. Season with salt and pepper.
Top with grated parmiggiano reggiano and serve!
** The couscous will absorb a lot of the liquid. If you want your soup to be more brothy, just add a few more cups of chicken stock.