(Serves 6-8)

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium, organic onion, finely diced
• 4 cloves garlic, minced
• 2 stalks organic celery, chopped or minced
• 5 cups homemade or organic vegetable or chicken stock
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon organic Dijon mustard
• 1 1/2 cups cooked pasture-raised chicken, cubed or shredded
• 2 bunches organic, flat leaf kale, chopped into 1-inch pieces
• 2 tablespoons fresh, organic lemon juice
• Zest of one organic lemon
• Kosher or pink salt to taste
• Freshly ground black pepper, to taste
• Freshly grated Manchego or Parm-Regianno, for serving

Instructions:

1. Heat the extra-virgin olive oil over medium heat in a large pot (like a Dutch oven or Crock-Pot). Add the onion, garlic, and celery, along with the salt and pepper (just a tiny pinch of sea salt). Saute until onions and celery are very tender.
2. Add chicken, dijon, and kale, along with the zest of a lemon, and saute an additional 5 minutes.
3. Add chicken broth, balsamic, and lemon juice and reduce heat. Simmer, covered, for 35 minutes, before serving.
4. *Add grated Manchego cheese on top of each bowl if desired.