Good morning and happy Wednesday friends!
We got a brief dusting of snow yesterday and I have to say it was magical. Although none of it stuck around, the flurries were huge and so beautiful. Zain was begging to go sledding and sadly we couldn’t make that happen but hopefully soon.
After a bit of a hiccup with our internet this week, I am excited to finally share this recipe. It’s one of our favorites during the fall and winter months and I always forget to snap pictures of it so I can share here. I made it yesterday after work since we have all had a runny nose and it makes the best leftovers. It’s quick, easy and great for you!
- 2 Tbsp olive oil
- 1 small chopped yellow onion
- 3 chopped celery stalks
- 2 chopped carrots
- 2 cups sliced bella mushrooms
- 10 cloves garlic, minced
- 8 cups organic chicken stock
- 1 tsp. turmeric
- 1 tsp. crushed red pepper
- 1 tsp. sea salt
- 1 (15 oz) can organic chickpeas, drained and rinsed
- 4 cups shredded rotisserie chicken—I use just the white breast meat
- 1 cup baby kale leaves, stems removed
- In a dutch oven, heat oil over medium heat and sauté onion, celery and carrots for about 5 minutes. Then add mushrooms and garlic, cooking another 5 minutes.
- Stir in the chicken stock, turmeric, crushed red pepper, salt and chickpeas. Bring everything to a boil and mix in the shredded chicken. Reduce t to a simmer and cover for 15 minutes.
- Add kale, cover and simmer an additional 5 minutes. Serve and enjoy!
I adapted the recipe from one I had shared before with some personal tweaks so I hope you enjoy it! Be sure to tag me over on Instagram if you do!