Chicken and Kale Vegetable Soup

Serves 4-6, total costs of ingredients is roughly $20.00

4 Chicken legs

1 pound kale, chopped

2 pounds small yellow potatoes (yukon gold)

3-4 Celery stalks, chopped into 1 inch pieces

1 pound "baby" carrots, or 2 carrots peeled and chopped into 1 inch slices

32 ounces garlic infused chicken stock

1 large onion, cut into 4ths

Place chicken into hot pressure cooker, and brown on all sides. Add chopped onions, whole potatoes, carrots and celery and kale. Pour in entire 32 ounce container of chicken stock. Seal the top, and cook under pressure (or poultry setting on programmable pressure cooker) for 22 minutes. Release steam, and add salt and pepper to taste. Remove meat from drumsticks, careful to remove all bones.

bon appetit