Soul Food Saturday

With the weather being uncooperative on some days, I find deciding on dinner is a little more difficult. So it being a chillier night just called out for soup. Not just any soup, but one that would be extra filling and perfectly satisfying. This one did it.
Lots of veggies, and  chicken what more could we want? Grab your favorite bowl, this one will fill you up and keep you toasty warm.

Chicken Vegetable Soup

For the chicken and broth
4 leg thigh quarters
8 c. Water
2 Tbs. granulated garlic
2 tbs. dried parsley
1 tbs. salt
1/2 tbs. Pepper

To a large stock pot add chicken with spices and water. Cover, then bring to a boil. Reduce to simmer until chicken is cooked through. Skim broth if needed, then remove chicken from pot to remove bones/skin. Taste broth for seasoning, and adjust if needed.

3 c.  Celery, chopped
4 c.  Carrots, chopped
2 bunches kale, stemmed and chopped (yielded approx. 8 c. Before cooking)

Add celery and carrots to pot. Stir to combine. Cover and cook until carrots have softened slightly. Add kale and stir to combine. Add deboned chicken pieces back to pot as well. Cover and cook until carrots are tender, and chicken is warmed through. Stirring occasionally.