Diana's Chicken, Wild Rice and Kale Soup

 Diana's Chicken,Wild Rice and Kale Soup

5 cups chicken stock
2 chicken breasts, skin removed
1/2 cup wild rice
one bunch kale
2 carrots
2 stalks celery
one onion
3 garlic cloves sliced thin
2 basil leaves
2 sprigs sage crushed
2 sprigs lemon thyme
1/2 teaspoon tumeric
1/2 teaspoon season salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Parmesan cheese, shredded (optional)

Cook 1/2 cup wild rice in one cup chicken stock until done about 35 to 40 minutes.  Bring to a boil then reduce heat to medium.

Poach chicken breasts in remaining stock until no longer pink 15 to 25 minutes depending on the size of the chicken breast.  Remove from broth to cool.

Slice onion, carrots, celery, and garlic.  Add to stock return to high heat until boiling.  Reduce heat to medium high.  Add salts and pepper.  Add basil, thyme and sage.  Slice chicken into bite size pieces and return to stock.  Add cooked wild rice.  Return heat to high until boiling.  Slice kale leaves into thin strips.  Add to boiling stock.  Cover with a lid until the kale is wilted. 

Ladle into bowls.  Add Parmesan cheese to each bowl. Enjoy.