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1
Wrap the garlic in foil, then roast at 425u00b0F for 45 minutes until the garlic is very tender. Remove from the oven, and let cool.
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2
Meanwhile, poach the chicken. In a soup pot, cover the chicken by 1/2 inch with the stock or water with the bouillon. Bring to a boil, then reduce to a simmer and cook through gently, 20 minutes for bone-in chicken and 10-15 minutes for boneless. Remove to a plate when cooked and let cool. Shred the chicken when you can handle it. Pour the cooking liquid into a bowl.
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3
Return the soup pot to medium-high heat with a drizzle of oil, leeks, and celery. Cook for 3 minutes, stirring, until the veggies soften slightly. Add the kale to the pot. Cut the garlic heads in half crosswise and squish the roasted cloves into the pot with a sprinkle of salt. Stir the veggies all together for 2-4 minutes until the kale wilts just slightly, then add the chicken, cooking liquid, and lemon juice to the pot.
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4
Stir the soup, and taste. Add more water or stock for a brothier soup, and salt and pepper to your taste. Let simmer for 10 minutes, then serve!
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5
Notes:
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6
You can substitute 1/2 rotisserie chicken with skin removed, shredded, to save time on the chicken!
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7
Roast the garlic in advance for even faster cook time.
