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Green Chicken Soup
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| 2 quarts | chicken stock |
| 1 bunch | kale, chopped |
| 3 | carrots, sliced |
| 1 cup | shiitake mushrooms, sliced |
| 1 cup | shredded chicken, (optional, though nice) |
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.
1. Place chicken stock in a soup pot over medium heat, reserving 2 cups stock
2. Take reserved stock and blend it with kale in a Vitamix (or other high powered blender), until smooth and creamy
3. Pour kale-stock mixture into pot of chicken stock
4. Add carrots and mushrooms (and shredded chicken if you have it)
5. Cook for 30 minutes, or until carrots are tender
6. Serve
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