I found this recipe online. I did make a few changes with what we had. We really liked this soup. I think next time I would double the kale. (print recipe)
1 cup boneless skinless chicken breast, cubed
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1 cup butternut squash, peeled and cubed into 1/2 inch chunks
2 Tablespoons tomato paste
2 Tablespoons flour
1/3 cup apple cider
2 cups chicken broth
1 teaspoon oregano
2 cups kale, chopped
salt and pepper to taste
In your dutch oven, brown chicken lightly over medium heat. Add the celery, onions, carrots, squash, and oregano. As vegetables soften and begin to brown, add tomato paste. Sprinkle flour over the vegetable mixture.
Reduce the heat to low, add chicken broth and cider, simmer 25-30 minutes. Toss in the kale just prior to serving. Season with salt and pepper to taste.