1 tablespoon olive oil
1 lb. organic chicken Breast (cleaned and diced)
1 cup chopped yellow onion
½ cup diced celery
1 sprig fresh thyme
6 cups organic chicken Broth
1 28 oz can diced tomatoes
1 lb kale or collard greens, torn in 3-inch pieces
2 carrots, halved lengthwise and cut across in 1/2-inch slices
2 large russet or Yukon gold potatoes, peeled and cut in 1/2-inch dice
1 med zucchini, quartered lengthwise and cut across in 1/2-inch slices
1 8-ounce yellow summer squash, quartered lengthwise and cut across in 1/2-inch slices
- cup green beans cleaned and blanched or may use a 19-ounce can red kidney beans, drained and rinsed
Heat oil in a soup pot over medium high. Add the chicken and cook til light brown on all sides. Add the onion and thyme and cook, stirring occasionally about 4 minutes. Add the broth, tomatoes, greens, carrots, and potato and bring to a boil. Reduce heat and simmer 15-20 minutes, or until potatoes are nearly cooked through.
Stir in the zucchini, yellow squash and kidney beans and cook another 5-7 minutes, or until squash is tender. Season to taste with salt and pepper.