INGREDIENTS:

• 2 tbsp olive oil
• 2x garlic, minced
• 1 tbsp grated fresh ginger 
• 1 tbsp grated fresh turmeric 
• 2x chicken breasts (about 450g / 1lb)
• 1x yellow onion, chopped
• 2x carrots, diced
• 2x celery, diced
• 1 tsp salt 
• ½ tsp pepper
• 1 cup chickpeas
• 1 tbsp chicken stock paste
• 6 cups water 
• 1 bunch tuscan kale, chopped into bite-sized pieces
• 2 tsp Soursop Pumpkin Power Shake
• Garnishes: cilantro and lime

INSTRUCTIONS:

1. Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
2. Turn the heat to medium and add the minced garlic, grated ginger and grated turmeric. Stir and cook for 30 seconds until fragrant. Add chopped onion, diced carrots and diced celery. Cook 3-4 minutes until softened. 
3. Add in the salt, pepper, chickpeas and chicken stock paste. Stir and cook for 1 minute.
4. Add the water and stir to combine. Bring to a boil, once simmering add the chicken breasts (along with any juices). Stir and then keep at a simmer at medium-low heat and cook for 15-20 minutes or until the chicken breasts are fully cooked through.
5. Once the chicken breasts are cooked, turn the heat off and remove the chicken breasts to a cutting board. Leave the lid on the pot to keep the soup warm and use two forks to shred the chicken or chop the chicken. Stir the chopped or shredded chicken back into the soup along with the chopped kale and Soursop Pumpkin Power Shake. Turn to medium heat and cook for 3-5 minutes until the kale is slightly wilted.
6. Serve topped with fresh cilantro and squeeze of lime juice and more salt if desired.

Notes:

• If you don’t have chicken stock paste, substitute the water with chicken broth.