Allergy free: healing leftover roast chicken and vegetable soup

For the stock:

• 1 leftover roasted chicken carcass/bones
• 2 tablespoons apple cider vinegar*
• 1 leek, white and light green parts washed and roughly chopped
• 1 onion, roughly chopped
• 2 stalks celery, roughly chopped
• 3 carrots, roughly chopped
• A few sprigs fresh herbs (I like using thyme and rosemary)
• 1 bunch fresh parsley
• 1 1/2 teaspoons herbamare seasoned salt (or regular salt)*
• 10 cups of water

For the soup:

• 2 tablespoons olive oil
• 1 leek, white and light green parts washed and sliced into half moons
• 3 stalks of celery, cut into chunks
• 3 carrots, cut into chunks
• 1/2 teaspoon pepper
• 2 sprigs fresh thyme
• 1-2 cups leftover roasted chicken, chopped (or 1-2 raw chicken breasts)
• 6 kale leaves, ribs removed and very thinly sliced