INGREDIENTS
3 cups
Rotisserie chicken
2 cups
Baby kale, leaves
2
Bay leaves
2
Carrots, large
3
Celery stalks, large
1 15 ounce can
Chickpeas
10 cloves
Garlic
1 cup
Mushrooms
1
Onion
8 cups
Chicken stock
1/2 tsp
Red pepper
1 1/2 tsp
Sea salt
1/2 tsp
Turmeric
2 tbsp
Olive oil