Lay out the vegetables evenly on the baking sheet. Bake for 15 minutes, then flip and stir them around, bake for another 15 minutes.
Meanwhile, combine 1 cups of water with the bouillon cube. Bring the water to a boil and whisk in the cubes to dissolve.
Turn the heat to low, remove the chicken breasts and allow to slightly cool. Shred the chicken and return it to the pot with the remaining 1 cup of water.
Stir the kale and roasted vegetables into the broth. Add the dried herbs - sage, rosemary, and thyme. Season additionally with salt and pepper and additional poultry seasonings if desired.
Recipe adapted from Chelsea's Messy Apron