Healthy Chicken Soup

I know I said the red lentil soup is the best I ever had, but this is the best chicken soup I ever had. Healthy and easy to make. I buy a rotisserie chicken and shred the meat. I buy the carrot, celery and onion pre-chopped and the kale pre-washed. I can get all of that at Trader Joe’s. Only took me about 10 minutes to shred the meat and then 10 minutes to put the soup together.

Ingredients:
1 rotisserie chicken shredded
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
4 garlic cloves, minced-I buy in frozen cubes from Trader Joe's
16 ounces cremini mushrooms, thinly sliced-I buy them sliced at Trader Joe's
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
8 cups chicken stock
2 bay leaves
1/2 cup uncooked gluten free pasta or brown rice
1 sprig rosemary
1 bunch kale, stems removed and leaves chopped-I used baby kale bagged and washed.
(15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves

1. Add 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
2. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
3. Whisk in chicken stock and bay leaves; bring to a boil. Stir in gluten free pasta, rosemary and chicken; reduce heat and simmer until pasta is tender, about 10-12 minutes.
4. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
5. Serve immediately.