Slightly Sour Chicken And Kale Soup

• 1 yellow onion (diced)
• 4 celery stalks (diced)
• 4 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon turmeric
• 1/2 cup apple cider vinegar
• 1 tablespoon Worcestershire
• 8 cups homemade chicken stock (can be subbed with low sodium store bought)
• 6 cups water
• 1 pound chicken breast (about 2 breasts)
• 1 lemon (juice only)
• 1 bunch kale (stems removed, rough chop)
• salt and pepper

1. Start by heating olive oil in a Dutch oven over medium heat. Add onions, celery, red pepper flakes, turmeric, salt and pepper. let cook until soft, about 5 minutes. Add garlic and let cook for one minute.
2. Add Worcestershire and apple cider vinegar, and let reduce for 3-4 minutes. Add the chicken stock and water, lots of salt and a pinch of pepper. Bring to a boil. Once at a boil, reduce to a simmer.
3. Salt and pepper the chicken breasts, and drop into the simmering broth. Squeeze the lemon in, cover, and let simmer for 45 minutes - 1 hour.
4. Turn off heat. Shred the chicken back into the soup. Serve hot, and optionally with parmesan shaved on top.

yellow onion, celery stalks, garlic, red pepper, turmeric, apple cider vinegar, worcestershire, chicken, water, chicken, lemon, kale, salt

Taken from food52.com/recipes/78505-slightly-sour-chicken-and-kale-soup (may not work)