Chicken and Kale Soup


1 bunch kale (tear the laves into ½ inch pieces)
1 rotisserie chicken shredded or 3 chicken breasts boiled and shredded
2 red potatoes
1 russet potato
3 carrot sticks
4 celery sticks
1 small onion chopped
2 cloves garlic minced
4 sprigs of thyme
2 bay leaves
2 containers of chicken broth or stock
1 cups water
1 can cannellini  beans
1 can northern white beans

Prepping Veggies:
Cut potatoes into cubes
Slice celery
Cut carrots into small cubes

In a large pot heat 1 tablespoon of olive oil and add onions, cook until soft and then add in garlic stirring constantly to avoid burning. Add celery and carrots  to the pot and stir until slightly soft . Pour in chicken broth and water, bring to a boil. Once liquid is boiling add in potatoes and boil until potatoes are fork tender, turn heat to low and add in kale and thyme. Simmer for 30 minutes to an hour.
Salt and pepper to taste