Leftover Turkey, Sweet Potato and Kale Soup

1 Add EVOO to a stock pot or large sauté pan over medium-high heat. Add carrot, celery and leeks. Season with a pinch of salt and sweat until leeks are soft and translucent (approx. 4-6 minutes). Add garlic and chili flakes and cook an additional 60 seconds.
2 Add chicken stock, water, sweet potato, thyme and bay leaves. Bring to a boil, reduce heat to a steady simmer, cover with a lid and cook until sweet potato is fork tender (approx. 10-12min).
3 Add zucchini and kale and cook until zucchini has slightly softened (approx. 3-4 minutes). Add chicken and stir through. Taste for seasoning and adjust salt and pepper as required.
4 Remove from heat, finish with parsley and ladle into individual serving bowls. Optional: finish with a drizzle of EVOO and some freshly-cracked black pepper.