Roasted Chicken, Kale & Buckwheat Soup | Oregonian Recipes

Ingredients

• 1 tablespoon grapeseed or vegetable oil
• 1 cup chopped onion
• 3/4 cup chopped celery
• 1 teaspoon minced garlic
• 4 cups chicken stock
• 1 cup water
• 2 cups roughly diced sweet potato
• 1/3 cup buckwheat groats
• 2 cups thinly sliced kale, ribs removed
• 1 bay leaf
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 cup roughly diced roasted chicken
• Salt and freshly ground black pepper to taste