Step 1
In a large dutch oven heat the oil over medium-high heat. Add the onion, garlic, celery, carrots, potato, rutabaga and cook, stirring often until they begin to soften up. About 3-5 minutes.

Step 2
Remove the skin from the chicken thighs but leave the bone in (this will result in a deeper and more rich broth) Move the vegetables to one side of the pan and drizzle a little oil in the open space. Add the chicken thighs in a single layer (it’s okay if they’re snug) and sear for about 3 minutes per side.

Step 3
Add the bay leaf and 1 quart of chicken broth to the pan. Bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 25 minutes. Using a slotted spoon remove the chicken thighs from the pan and place them on a large plate. When cool enough to handle use two forks to shred the chicken. Discard the bones and return the shredded chicken to the pot. (if the chicken is still a little pink at this point thats okay- you’ll continue to simmer)

Step 4
Stir in the beans and kale. Season the soup with salt, pepper and a pinch of crushed red pepper flakes. If the soup is too thick add additional stock until you reach your desired consistency. Simmer the soup for an additional 15 minutes so all the flavors have a chance to melt together.

Step 5
Ladle soup into bowls and garnish with freshly grated parmesan cheese.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.