Heat a dutch oven (or large soup pot) over medium heat. Add the olive oil leeks, onion, carrots, celery, garlic, salt and pepper. Cook for 8-10 minutes, until the vegetables are softened.
Add the chicken thighs, potatoes, chicken stock, thyme and bay leaves.
Simmer over medium low heat for 1-2 hours partially covered, until the chicken thighs are cooked through to 165º using an instant read thermometer and the vegetables are fork tender.
Remove the chicken thighs and bay leaves. Discard the bay leaves. Chop the chicken thighs into bite size pieces then return to the soup. Add the kale leaves and cook another 5 minutes. Remove from heat and taste for salt and pepper, add more if desired.
Serve the soup warm. Leftovers will keep in an airtight container refrigerated for 1 week, or frozen up to 1 year.
This soup is also a great use for leftover chicken or turkey! I first made this the day after Thanksgiving with leftover turkey. Just add 2 cups of chopped cooked chicken or turkey to the soup before adding the chicken stock.
Calories: 275 | Total Carbs: 27.5g | Protein: 23g | Fat: 8g | Fiber: 3.2g | Net Carbs: 24g