Description
A clean, comforting immune-boosting soup made with tender chicken, fresh kale, and simple vegetables in a light, nourishing broth.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 large white onion, diced
- 4 cloves garlic, crushed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 lb organic boneless chicken breasts, cubed
- 5 cups organic chicken stock
- 3–4 handfuls fresh kale, ribs removed and roughly chopped
- 2 teaspoons ground ginger (optional)
- 1 teaspoon fresh lemon juice, more to taste (optional)
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon ground black pepper, more to taste
- 1 tablespoon fresh parsley, roughly chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium-low heat.
- Add onion and garlic and cook for one minute until fragrant.
- Add carrots and celery and cook for five minutes until the onion turns translucent.
- Season chicken with salt and pepper, add to the pot, and cook until opaque and fully cooked through.
- Pour in chicken stock and season with ginger and lemon juice if using.
- Add kale, bring to a boil, then reduce heat and simmer for fifteen minutes.
- Taste, adjust seasoning as needed, and serve warm.
Notes
- Add zucchini or spinach near the end for variation.
- For a brighter finish, add extra lemon juice just before serving.
- Store leftovers in the refrigerator for up to four days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg