Chicken Soup for a Cause

Heat the oil in a medium soup pot over medium heat. Brown the chicken 2 to 3 minutes on each side. Remove and set aside. Add the vegetables (minus the kale or spinach) to the pot and cook for 4 to 5 minutes. Put the chicken back in the pot, add the chicken stock, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, until the chicken starts to fall off the bones (you may need to add more liquid). Remove the bones. Skim the grease off the top with a ladle. Season with salt and pepper. Add the kale or spinach and allow them wilt. Add the parsley and serve with a green salad.