Prep Time – 15 min
Total Time – 45 min
Servings – 4-6
Ingredients:
- 4 cups of a roasted rotisserie chicken cut in small pieces
- 3 large celery stalks chopped
- 3 large carrots sliced
- 2 cups of baby kale leaves (or baby arugula)
- 1 cup of mushrooms sliced
- 1 large cooking onion diced
- 12 garlic cloves minced
- 8 cups of chicken broth
- 1 cup of canned chickpeas (drain and rinse)
- 4 tablespoons of butter
- 1 ½ tsp of sea salt or Himalayan salt
- ½ tsp of turmeric and black pepper
Instructions:
- In a large pot melt the butter on medium heat. Add the onions, carrots and celery. Sauté for 5 minutes stirring occasionally. To the mixture, add the mushrooms and garlic, cooking for 3-4 minutes more.
- Next add the chicken broth, chickpeas, turmeric, pepper and salt. Bring to a boil. Add the chicken meat, reduce heat and cover, letting it simmer for 20 minutes.
- After the 20 minutes, put in the kale and while covered, simmer a further 5 minutes.
- Ready to serve.
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Yours in health,
Dr. Pat Nardini, Naturopathic Doctor
320 Danforth Ave suite 206,
Toronto, ON, M4K 1N8
-https://g.page/NardiniNaturopathicDanforth
Dr. Pat Nardini, ND is a licensed doctor of naturopathic medicine in Toronto, Ontario. He offers science based natural health solutions with a special focus on thyroid conditions.