1⁄2 cup sliced onions
1⁄4 cup sliced garlic
3 cups chopped cavolo nero (also called Tuscan kale)
11⁄2 cup quartered crimini mushrooms
2 cups chopped chicken pre cooked
1 cup Pedro Ximinez sherry
6 cups chicken stock

Sachet:
1 bay leaf
7 sprigs of thyme
1 teaspoon black peppercorns

Saute onions and garlic in olive oil until tender.

Add cavolo nero, sauté until tender. Add sherry and reduce by half. Add mushrooms, chicken stock and sachet.

Cook until cavolo nero starts to break down and fall apart.Add chicken and simmer for 10 minutes.

Adjust salt to taste, serve and enjoy.