Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes

I love having simple soups like this available for my children to reheat in the morning and pack in their stainless steel thermoses. If you are vegetarian, simply replace the chicken with a few cups of cooked chickpeas or white beans; and use vegetable stock or water in place of the chicken stock.

2 tablespoons extra virgin olive oil
1 medium onions chopped
1 tablespoons dried marjoram
1 tablespoons dried thyme
3 teaspoons Herbamare (or sea salt)
1½ pounds boneless chicken breasts chopped (or thigh meat)
3 large carrots chopped
4 celery stalks chopped
3 medium yukon gold potatoes chopped
8 cups chicken bone broth (or water)
7 ounces tomato paste
3 cups chopped kale
freshly ground black pepper