Step 1

Cover the bottom of a deep Dutch Oven pot with olive oil, turn the heat to medium and add the onions and sauté until softened, about 15 minutes. Add the garlic and cook for another minute. Add the broth and then the chicken, bay leaves and rosemary sprigs.

Step 2

Turn up the heat and bring the soup to a boil, then lower heat to medium low. Add the lentils and cook for 10 minutes or so. Add the carrots and celery and continue to simmer until lentils are soft and the vegetables are cooked but still have a slight firmness to them. Remove the bay leaves, rosemary stems and the chicken.

Step 3

Allow the chicken to cool and remove it from the bone. Take 6 cups of the soup and pureé it in a food processor, blender or use a hand held immersion blender. Add the chicken and the pureéd soup back to the soup in the pot. Pour in the creamer and turn the heat to medium. Add the kale and sea salt and pepper.

Step 4

Your soup is now ready to eat!