In a preheated soup pot, sautee seasoned (with salt and pepper) Chicken breast, and the garlic.
Once the chicken breast has a nice color fill the pot with warm water, add bay leaves and red pepper flakes. Bring to a simmer for about 2 hours.
Add diced turnip, and cabbage to broth.
In a preheated skillet, sautee mushrooms, red bell peppers until tender. Add cooked mushrooms and peppers to the soup pot.
In a skillet cook turkey sausage until no longer pink. Drain sausage and then add to the soup.
Chop or tear kale and then stir kale into the soup.Remove chicken breast from pot, remove meat from the bone and shred, meat with two forks. Return shredded chicken to the pot. Simmer for about an hour on low. Check for seasonings. Adjust to taste.