Thoroughly rinse produce and pat dry. Remove ribs from kale and chop leaves into

½" pieces. Peel carrots and cut both carrots and celery into ¼" dice. Chop onion into a small dice. Mince garlic. Stem thyme and coarsely chop leaves. Coarsely chop parsley. Rinse chicken breasts and pat dry.

Bring a medium pot with 5 cups of water to a boil. Once boiling, add the 3 bouillon cubes, bay leaf, and thyme to taste (this herb can be strong for some, so taste as you go).

Add the chicken breasts to the boiling broth. Reduce heat to medium-low and poach the chicken breasts until white and firm, about 12-15 minutes. Remove chicken from pot and allow to rest for 5 minutes. Slice the chicken into ¼" pieces and set aside. Cover broth with lid and simmer on low.

While broth is simmering, warm 2 tsp. olive oil in a medium pan over medium-high heat. Once warm, add the garlic, onion, carrot, and celery, and sauté until translucent and beginning to soften, about 5-6 minutes. Then add the kale and cook for another 2-3 minutes, or until slightly tender.

Add the sliced chicken and sautéed vegetables to the pot with simmering broth. Cook for 2 minutes over medium heat until warmed throughout. Add salt and pepper to taste.

Ladle the soup with an equal amount of broth, vegetables, and chicken into shallow bowls. Garnish with parsley, any remaining thyme if desired, and a crack of black pepper. Remove the bay leaf from broth to ensure no one eats it.