Place olive oil into a Dutch oven or a 6-quart soup pot and heat on medium-high heat. Add chopped onion and sautuntil onion softens, about 2 minutes. Add garlic and Peri Peri seasoning and sautuntil it become fragrant, about 1 minute.
Add kale and sautof few minutes. Then add the Fava beans, butternut squash cubes, chicken stock, can of tomatoes, parmesan cheese rinds, and chicken boullion. Add sea salt and black pepper to taste. Stir, place lid on pan, bring just to a boil, and then reduce heat to simmer. Cook until fava beans and squash are almost done. Check after about 20 minutes.
Add cooked and shredded chicken; stir and taste for seasonings, and adjust if needed. Add some tomato paste if you want a bit thicker soup. Heat on low, a bit longer to warm the chicken, about 20 minutes, remove cheese rinds and serve.
* Peri Peri Spice Mix is a mix of Cayenne pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, clpoves, Ceylon cinnamon, and coriander.
** Learn how easy it is to make your own Chicken Stock - Basic Chicken Stock.
*** When you purchase Parmigiano-Reggiano cheese, cut a chunk you need and save the rinds. The rinds can be used to add flavor to soups, stews, and pasta sauces. I store the rinds in a freezer bag and just freeze.
**** Wild Rice Blend is a mix of wild rice, long grain brown rice, sweet brown rice, and whole grain black japonica rice. It is very nutty tasting and holds up well.
***** I used leftover meat from my Tuscan Lemon Chicken recipe.
Wild Rice and Chicken Vegetable Soup Recipe: https://whatscookingamerica.net/KarenCalanchini/WildRice-WinterVegetable-Soup.htm