- 1 tbs olive oil
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 6 scoops progressive bone broth
- 1 lb boneless skinless chicken breast, (raw or cooked) cut into cubes
- 1/2 cup quinoa, rinsed
- juice of 1 lemon
- 2 bay leaves
- 1/2 tsp dried thyme
- salt and pepper, to taste
- 4 cups kale, chopped
Mix 6 scoops Progressive Bone Broth with 3 litres of water.
In a large stock pot, heat the olive oil. Cook the carrots, celery, onion and garlic until soft, about 7 minutes.
Add the Progressive Bone Broth, chicken, quinoa, lemon juice, bay leaves, thyme, salt and pepper. Bring to a boil, then reduce heat, cover and simmer about 20 minutes.
Stir in the kale until wilted (this only takes a minute). Season with salt and pepper to taste. Serve hot.