Add any additional vegetables you enjoy.

1 chicken breast 3 cups chicken broth 2 cups water 5 garlic cloves 1/2 yellow onion 2 large carrots 2 cups spinach 4 leaves kale 2 tbsp + 1 tsp olive oil Salt, cayenne pepper, black pepper, oregano, thyme

1. Rub chicken with 1 teaspoon olive oil, salt, and cayenne pepper.
2. Lightly coat the bottom of a skillet with 1 tablespoon olive oil and heat.
3. Put chicken on skillet and cook until edges are opaque, about 10 minutes.
4. While chicken is cooking, cut vegetables. Cut carrots into round slices, onions into strips, mince garlic, and tear kale into pieces.
5. Lightly coat the bottom of another skillet with 1 tablespoon olive oil and heat.
6. If first side of chicken is done cooking, flip to the other side
7. Saute carrots, onion, and garlic in skillet, waiting until the very end to add the kale and spinach.
8. Remove skillet from heat and add vegetables to large pot along with chicken broth and water.
9. Once chicken is almost thoroughly cooked, cut into cubes as best as possible.
10. Put chicken into pot, and season with oregano, salt, black pepper, and thyme.
11. Bring pot to a boil while stirring.
12. After pot has boiled for up to a minute, reduce heat and simmer for 15 minutes.