Rustic Chicken Kale Soup

Instructions

1. In a large pot, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 4 to 5 minutes. Add the onion and celery and cook, stirring, until they begin to soften, about 2 to 3 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Stir in the chicken broth and diced tomatoes. Add the rosemary, oregano, thyme, bay leaf, and Parmesan rind. Bring the soup to a boil. Reduce the heat to a simmer and continue to cook until the broth has reduced slightly, about 10 minutes. Remove and discard the Parmesan rind and bay leaf.
2. Stir in the kale and Parmesan cheese. Cook, stirring, until the kale is bright green and wilted, about 2 to 3 minutes.
3. Serve immediately or store in the refrigerator for up to 3 days.