2 tbs olive oil
1 1/2 cups chopped onion
3 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 pound pre-sliced vitamin D-enriched mushrooms
10 medium garlic cloves, minced
8 cups unsalted chicken stock (or low sodium vegetable broth)
4 thyme sprigs
2 bay leaves
1 (15 ounce) can unsalted chickpeas, drained (use two for a vegetarian soup)
2 pounds skinless chicken breasts
1 1/2 tsp kosher salt (1/2 tsp if using vegetable broth)
1/2 tsp black pepper
1/2 tsp crushed red pepper
juice of half lemon
12 ounces curly kale, stems removed, leaves torn
Heat olive oil in a large saucepan over medium heat. Add onion, celery, and carrots. Cook until onion is transparent, about 5 minutes.
Add garlic and mushrooms. Cook until fragrant, about 3 minutes. Remove from heat.
Place the chicken breasts on the bottom of the Crock-Pot and transfer veggies on top.
Add stock, thyme, bay leaves, chickpeas, salt, black pepper, and red pepper.
Cook on low for 6-8 hours.
Remove chicken, shred with two forks. Return the chicken to the Crock-Pot. Add kale and lemon juice. Return the lid and cook an additional 5-10 minutes until the kale is tender.
Remove thyme sprigs and bay leaves.