2 bone-in chicken breasts, skin on
¼ teaspoons of black pepper
1 tablespoon of extra virgin olive oil
4 carrots peeled and cut into 1” chunks
2 ribs of celery thinly sliced
1 Jalapeño chili pepper, seeded and finely chopped
2 cloves of garlic finely chopped
1 1” piece of ginger finely chopped
1 teaspoon of fresh or dried rosemary leaves
1 quart of dried rosemary leaves
1 quart low sodium broth
2 cups of chopped kale or spinach
Sprinkle chicken with black pepper. Heat a large pot over medium heat. Add the oil and chicken, skin side down. Cook for 1 to 2 minutes.
Scatter the carrots, celery, chili pepper, garlic, ginger, and rosemary around the chicken and cook for 5 minutes. Turn the chicken and stir the vegetables. Increase heat to high and add the chicken broth. Bring to a simmer, then reduce the heat to low and cover. Cook for 10 minutes.
Transfer the chicken and cook for 5 minutes. Discard the skin and shred the meat. Return the meat to the soup along with kale or spinach and cover for 5 minutes to wilt the greens.
From Gut Balance Revolution by Gerard E. Mullin