Paleo & Whole 30 Chicken, Potato, and Leek soup with Kale

1.0 tsp Pepper, black
2.0 tsp Salt
2.0 tsp Thyme, fresh
1.0 tbsp Olive Oil
1.0 medium Carrots, raw
4.0 stalk, large (11"-12" long) Celery, raw
4.0 cup, chopped Kale
1.0 medium (2-1/2" dia) Onions, raw
2.0 leek Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, with salt
64.0 oz Kirkland Chicken Stock
16.3 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
3.0 serving Yukon Gold Potatoes
2.0 serving bay leaf

Heat a dutch oven (or large soup pot) over medium heat. Add the olive oil leeks, onion, carrots, celery, garlic, salt and pepper. Cook for 8-10 minutes, until the vegetables are softened. Add the chicken thighs, potatoes, chicken stock, thyme and bay leaves. Simmer over medium low heat for 1-2 hours partially covered, until the chicken thighs are cooked through to 165º using an instant read thermometer and the vegetables are fork tender. Remove the chicken thighs and bay leaves. Discard the bay leaves. Chop the chicken thighs into bite size pieces then return to the soup. Add the kale leaves and cook another 5 minutes. Remove from heat and taste for salt and pepper, add more if desired. Serve the soup warm. Leftovers will keep in an airtight containerrefrigerated for 1 week, or frozen up to 1 year. Serving Size: 2 cups

Number of Servings: 8.0

Recipe submitted by SparkPeople user NATONAJ.