Makes 4 servings
Macros: 164 cal, fat 7g, carbs 10g, protein 9g, fibre 4g
Ingredients: 1 tbsp olive oil 1/2 onion, chopped 2 large celery stalks, chopped 1 large carrot, peeled and chopped 1/2 cup sliced mushrooms 2 tbsp minced garlic 4 cups chicken stock 1 bay leave 1⁄2 tsp. turmeric 1⁄2 tsp. crushed red pepper 1/2 tsp. sea salt 1 (15.5 oz) can chickpeas, drained and rinsed 2 cups shredded rotisserie chicken 1 cup baby kale leaves Directions:
In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!
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