To make the tasty soup broth add the chicken bones and carcass, water, celery, carrots, onions, garlic, bay leaves, peppercorns, and half the parsley and thyme to a large soup pot. Pour water. Cover with a lid, bring to the boil, then reduce heat and let simmer for 60 mins.
Strain, keeping only the stock, then return to the boil.
Add the chicken soup mix and simmer for 45 minutes, adding boiling water if necessary.
Add the shredded chicken, kale, the rest of the herbs, lemon juice and avocado and garlic oil, then simmer for a further 15 minutes.
Serve hot with toasted garlic bread.