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.
1 tablespoon olive oil, 2 medium leeks, 1 medium yellow onion, 4 ribs of celery, 4 medium carrots, 3 cloves of garlic, 2 teaspoons salt, 1 teaspoon pepper
Add the chicken thighs, potatoes, chicken stock, thyme and bay leaves.
1.25 pounds skinless chicken thighs, 8 cups chicken stock, 3 medium yukon gold potatoes, 2 teaspoons fresh thyme leaves, 2 bay leaves
Simmer over medium low heat for 1 hour, partially covered, until the potatoes are fork tender and the chicken thighs are cooked through to 165º using an instant read thermometer.
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.
8 kale leaves
Serve the soup warm.
Leftover chicken kale soup will keep in an airtight container refrigerated for 1 week.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.