In a dutch oven or large pot, heat the butter over medium heat. Once hot, add half of the chicken thighs and sprinkle them with salt.
Allow them to sear for 1-2 minutes on each side, then set the chicken aside. Repeat with the remaining chicken until all of the chicken has been seared.
Return the chicken back to the pot and add in the water. Bring the water to a boil and then to a simmer.
Place the probe of your ThermoPro thermometer into the thickest chicken thigh. The internal temperature should read at least 165 degrees (although some prefer around 175 or higher for chicken thighs).
Once the internal temperature of the chicken reaches the desired temperature, remove it and set it aside to shred.
In the simmering broth, add the carrots, celery and rice. Cover the pot and allow the pot to simmer for 10 minutes.
While the rice is cooking, shred the chicken. After 10 minutes, add the shredded chicken to the pot.
Cover for another 5 minutes or until the rice is fully cooked through. Add in the kale and stir, then cover for 2-3 minutes until the kale has wilted.
Season the soup with salt to taste and ladle into bowls. Garnish with sliced avocado, cilantro and anything else you’d like
CM Area 02
