Cut the chicken thighs into mouth size pieces. Chop all vegetables. Place all ingredients in a big saucepan along with the stock, bring to boil, then simmer for a good hour.
I sometimes cook mine at lunch time, bring to boil and then simmer for the rest of the afternoon. The soup is better the next day too once the flavours have gone right through.
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1kg Chicken thigh – fat trimmed off
4 cups chicken stock
Kale – stem removed
2 Garlic cloves – finely sliced into small squares