Step 1

Prep the ingredients. Chop the chicken into 1 inch chunks. Mince the garlic cloves. Chop the sun-dried tomatoes into bite-sized pieces.

Step 2

In a stew pot or large pot, heat the olive oil over medium heat.

Step 3

Add the chicken to the pot. Let sit for 2 minutes, then stir and cook for 3-4 minutes, stirring frequently, until seared.

Step 4

Add the sundried tomatoes, garlic, dried thyme, and smoked paprika to the pot. Stir and cook for 1 minute.

Step 5

Add a splash of the chicken stock to the pot and stir, scraping the bottom of the pot to deglaze.

Step 6

Add the rest of the stock and stir together. Increase the heat to boiling. Once soup reaches boiling, reduce the heat back to medium and simmer for 10 minutes.

Step 7

While soup cooks, prepare the kale leaves. Wash and remove the stems. Cut the leaves into bite sized pieces (about 1 inch) and discard the stems.

Step 8

After the soup has simmered for 10 minutes, add the heavy cream and the kale. Stir to combine. Simmer for 3 minutes, then turn off heat and plate.

Step 9

Season with salt and pepper as needed.