Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: (if you are starting entirely from scratch and making your own roasted chicken stock, then after you have roasted the chicken for your stock, pick the meat from the bones and set aside in the fridge --you will add it to the finished soup later.). place chicken stock in a soup pot over medium heat, reserving 2 cups stock. take reserved stock and blend it with kale in a vita mix, until smooth and creamy. pour kale-stock mixture into pot of chicken stock. add carrots and mushrooms (and shredded chicken if you have it). cook for 30 minutes, or until carrots are tender. serve.

Target recipe: heat oil in a deep pan or skillet and do not smoke the same. add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic. saute till onion and garlic begin to turn light brown. add salt, curry powder, black pepper powder and turmeric powder. add cubed chicken breasts and saute for 5 minutes. add 1 cup of water and cover the lid. cook for 15 minutes till the chicken is tender. open the lid and add pureed spinach and beaten yogurt. cook for 7 minutes on high flame and add water if the gravy is too thick. garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers. enjoy!!!!!!