Kale and Chicken Soup for Two

Directions

1. Pre-heat over at 425°F. Place the chicken leg in a backing dish. Season with salt and pepper, and few glugs of olive oil. Roast the chicken leg for 20 to 25 mins. In a large pot heat the olive oil on a medium to medium high heat. Add the onions and sauté for 2 to 3 mins. Add the garlic. Cook for 5 mins until the onions become clear. Add the carrots and cook for 5 mins. To the pot add the chicken leg and any juices in the backing dish. Add 5 cups of water and bring to a boil and then simmer. Add the thyme season with salt and pepper to taste. Simmer for about 30 to 45 mins. Remove the chicken leg and let it cool. Once cooled shred the meat and return to the pot. You can add the skin or leave the skin out. Add the kale and simmer for 15 to 20 mins. Serve with a nice crusty bread or just is!