Lemon Chicken & Kale Soup

(Serves 6-8)
  • 3 tablespoons extra-virgin olive oil

  • 1 medium, organic onion, finely diced

  • 4 cloves garlic, minced

  • 2 stalks organic celery, chopped or minced

  • 5 cups homemade or organic vegetable or chicken stock

  • 1 teaspoon balsamic vinegar

  • 1/2 teaspoon organic Dijon mustard

  • 1 1/2 cups cooked pasture-raised chicken, cubed or shredded

  • 2 bunches organic, flat leaf kale, chopped into 1-inch pieces

  • 2 tablespoons fresh, organic lemon juice

  • Zest of one organic lemon

  • Kosher or pink salt to taste

  • Freshly ground black pepper, to taste

  • Freshly grated Manchego or Parm-Regianno, for serving

  1. Heat the extra-virgin olive oil over medium heat in a large pot (like a Dutch oven or Crock-Pot). Add the onion, garlic, and celery, along with the salt and pepper (just a tiny pinch of sea salt). Saute until onions and celery are very tender.

  2. Add chicken, dijon, and kale, along with the zest of a lemon, and saute an additional 5 minutes.

  3. Add chicken broth, balsamic, and lemon juice and reduce heat. Simmer, covered, for 35 minutes, before serving.

  4. *Add grated Manchego cheese on top of each bowl if desired.

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