Step 1/7
Heat 2 Tbsp olive oil in a large stock pot. When the oil is hot and moves like water in the pan, add the diced onion.
Step 2/7
- 2 lbs chicken thighs (skinless)
- 6 quarts chicken, vegetable, and/or fish stock
- 3 carrots
- 15 oz canned diced tomatoes
- 2 tsp curry powder
- 1 tsp hot paprika powder
- 1 pinch saffron
- ½ tsp ground cinnamon
- 1 dash black pepper
- ½ tsp chili flakes
- 2 bay leaves
Add the carrots, diced small, and cook for a minute. Add the stock, the chicken, the can of tomatoes, and all the spices except for the chili flakes. Bring to a boil.
Step 3/7
When the soup begins to boil, lower the heat to medium and cover the pot. Cook for 40 minutes, stirring occasionally.
Step 4/7
In a shallow frying pan, add the remaining Tablespoon of olive oil, heat, and add the shrimp, along with the red chili flakes. Cook 1 minute on each side, then transfer to the pot.
Step 5/7
Move the chicken from the soup to the still-hot frying pan. Allow to brown on both sides before adding a cup of liquid from the soup to deglaze the pan. Shred the chicken with two forks, then return all contents to the pot.
Step 6/7
Cut the kale or chard. If using kale, roll aggressively between your hands after chopping to tenderize the leaves. Add to the soup and cook for one minute.
Step 7/7
Remove from heat and enjoy!