Homemade Chicken & Root Vegetable Soup with Braised Kale

Dice the carrots and parsnips into small, even pieces, slice the celery and leeks thinly, and ensure the chicken thighs are trimmed of excess fat. Set all ingredients aside in separate bowls for easy access during cooking.

Remove the tough stems from the kale and roughly chop the leaves into bite-sized pieces. Mince the garlic cloves and set aside with the other ingredients for later use.

Heat olive oil in a large saucepan over medium heat at approximately 160°C. Add sliced leeks and celery, stirring occasionally for 3 minutes until they soften and become slightly translucent.

Add diced carrots and parsnips to the saucepan, stirring for 2 minutes to coat them in the oil and slightly soften their edges, maintaining the heat at 160°C.

Place whole chicken thighs into the saucepan, pour in the chicken bone broth, and add bay leaves. Bring to a gentle simmer at around 90°C, then reduce heat to low, cover with a lid, and cook for 20 minutes until the chicken is tender and fully cooked.

In a separate large skillet, heat olive oil over medium heat at 160°C. Add minced garlic and sauté for 1 minute until fragrant, then add chopped kale and stir to coat. Pour in vegetable broth, season with salt, reduce heat to low at 90°C, cover, and braise for 15 minutes until the kale is tender and vibrant green.

Remove the chicken thighs from the soup, shred them using two forks into bite-sized pieces, and return the shredded chicken to the pot. Season the soup with salt and pepper to taste, remove the bay leaves, and stir well to combine flavors.

Check the kale for tenderness; it should be soft but still hold some texture. If needed, cook for an additional 2-3 minutes at 90°C, uncovered, to evaporate any excess liquid and intensify the flavor.