Healthy and hearty soup

2 cups shredded rotisserie chicken (or Thanksgiving turkey)
1 10oz container mushrooms, chopped
1 medium onion, chopped
2 carrots, chopped
4 celery stalks, chopped
5 cloves garlic, minced
10 cups chicken broth or water
1 15oz can pinto beans (or any kind you like)
4 cups kale or bok-choy, or both, chopped
1/2 cup millet
1 cup couscous
2 bay leaves
1 tsp turmeric
1/3 cup parsley, dill, and cilantro, chopped (or any one of them)
olive oil
1 1/2 tsp sea salt
1/2 black pepper
1 tsp paprika


Heat oil in a large pot and saute onions, carrots, and celery for about 5 minutes. Add mushrooms and cook for another 3 minutes.
Stir in garlic and the rest of the ingredients except for the herbs and kale, and bring to a boil.
Cover and turn the heat down and cook for 15 minutes. Add the herb mix and the kale and cook for another couple
minutes.


Serves 10