Careme

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 1.25 lb (1–2 leg quarters) $2.99/lb (sale)
• Organic Leeks (bunch) 1 leek, cleaned and sliced $5.49/lb
• Simple Truth Organic® Whole Carrots Bag (or baby carrots) 2 medium carrots, sliced (or ~1 cup baby carrots) $3.29 (2 lb) or $2.99 (1 lb)
• Organic Kale (or Organic Spinach) 3 packed cups chopped kale (or 2 cups spinach) $2.99/lb (kale) or $3.49 (spinach)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
• Chicken stock or water 5 cups
• Olive oil 1 tsp (optional)
• Bay leaf (optional) 1
• Salt and black pepper to taste
• Optional add-in: cooked rice or small pasta 1 cup cooked (for serving, optional)

Instructions

1. Bring to a simmer: In a medium pot, add chicken leg quarter(s), stock/water, bay leaf (if using), and a pinch of salt. Simmer gently 25–35 minutes until chicken is cooked and broth is flavorful.
2. Sauté aromatics (optional but nice): In a small skillet, warm 1 tsp olive oil; cook leeks 3 minutes, then add garlic 30 seconds. (Or add leeks/garlic straight into the soup without sautéing for an even lighter version.)
3. Add vegetables: Remove chicken to a plate. Add carrots and leeks to the pot; simmer 8–10 minutes until tender.
4. Shred chicken: Pull meat from bones; discard skin/bones. Return shredded chicken to pot.
5. Finish with greens: Add kale and simmer 2–3 minutes (spinach: 1 minute). Season with pepper and more salt if needed.
6. Serve: Enjoy as-is for light, or add a small scoop of cooked rice/pasta to each bowl.