Lemon Kale Chicken Soup

This soup was the result of creativity and the need to use the kale I bought. It's a winner and I must make it again soon !

Here's how it's made:
Heat 2 Tbsp olive oil in a soup pot over medium heat. Add 2 stalks celery and 3 large carrots (cut on a bias) to the oil as well as 1/2 yellow onion cut into bite sized chunks. Add a bay leaf, salt and pepper the veggies and stir. Strip the kale from the stems, chop it into shreds, then add them to the pot. Cut 1 large red potato into 1/2 moon shapes about 1/4" thick and add to the pot. Add 2 cups chicken broth and 2 cups beef broth. Lay 3 frozen boneless skinless chicken breasts in the pot and season with garlic salt, then cover the pot. Let it simmer 1/2 hour.  Then remove the chicken and shred into chunks using 2 forks, then add it back into the pot. Turn off the heat. Squeeze the juice from 1/2 a lemon (don't forget to catch the seeds) into the soup and stir. Remove the bay leaf and enjoy!  Serves 4 large bowls.