I bunch of kale
1 medium chopped onion
1 T. oil
1 c. water
1 lb. chicken tenders
1 can chickpeas
1 can ready-cut Italian style tomatoes
4 carrots-thickly sliced
2-3 stalks of celery-thickly sliced
8 c. water
4 tsp. vegetable bouillon
1 bay leaf
1 tsp. all-purpose seasoning
Remove stems from kale. Rinse and break into small pieces. Saute kale and chopped onion in 1 T. of oil for about 5 minutes. Add 1 cup of water and cook at medium heat for 40-50 minutes.
While kale is cooking, cook 1 lb. of chicken tenders in frying pan for about 25 minutes. Then chop chicken into bite-size chunks and throw into soup mixture.
Add 8 cans of water, 1 can of chickpeas(drained), 1 can of ready cut diced tomatoes( Italian style), chopped carrots, chopped celery, and 4 tsp. of better than Bouillon vegetable bouillon, 1 bay leaf, and 1 tsp of Two Brothers all-purpose seasoning. Simmer for 60 -75 minutes
