Recipe: Chicken & Turmeric Soup

Bit of a dreary day.  Spring is slow to come, so that means we aren't out of soup season just yet. This is a quick, realitvely cheap soup that honestly takes less than thirty minutes of hands on time. I love to make thick soups with leafy greens. My go to green has always been collards, but it's a bit easier to find kale greens around here so i suppose i have a new go to green. I expect that once the weather gets nicer i'll see a few more collards...in the meantime i see no problem with kale. I love adding a really strong ingredient to soup, like turmeric, in order to avoid over salting. I'm coming off of a long weekend in Montreal (five year wedding anniversary, thank you) and now have an enormous stock of maple syrup. Nearly half of the dishes i ate in Montreal contained maple syrup. So now i fear most of my dishes for the next few weeks will as well. Op!  Just add a dash, it really does blend well with the turmeric! 

Ingredients: 
2 chicken breasts (or 1 lb boneless chicken thighs, they're cheaper and you can still buy organic/humanely raised)
2 liters chicken or vegetable stock (either store bough or your own)
1 cup water
1 handfull of thyme sprigs
1 can chickpeas (half a cup dry)
2 tsps turmeric
1/4 tsp red pepper flakes
About 4 cups raw chopped kale or collard greens
1 large red onion, sliced
1 tbsp minced garlic
2 tbsp coconut oil (or olive oil)
2 tsp crushed caraway seeds (optional)
1 tbsp pure maple syrup (optional)
Salt and pepper

Method:
1) Bake chicken breasts or thighs for 20 to 25 minutes at 375 until cooked through. Set aside and let cool completely.
2) Heat oil in a large sauce pot over medium heat. Add onions and cook for 5 minutes. Add garlic and cook down for another 3 minutes. Stir.
3) Add turmeric, pepper flakes, thyme, caraway and maple.
4) Add stock and water. Stir and let come to a low boil. 
5) Add kale or collards and chickpeas. Cover, turn heat down to medium low, and let greens simmer down. 
6) Taste broth and add salt (this will depend on the saltiness of your chicken or vegetable stock). Turn down to a low simmer. 
7) Shred cooled chicken and add to sauce pot. Stir and let simmer on low for 30 minutes or until you are ready to eat. 

Garnish with caraway seeds, crushed crackers, croutons, cream or cheese.