Lemon Chicken and Kale Soup

Simple chicken soup becomes extra special with healthy kale and a squeeze of fresh lemon juice.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 5 cups chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1 cup cooked chicken, cubed or shredded
  • 1 bunch kale, cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly grated Parmigiano Reggiano, for serving

How to make this recipe

  1. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes.

  2. Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken. Bring to a gentle boil and then reduce heat and simmer for 3 minutes. Stir in the kale and simmer for 5 minutes or until kale is tender.

  3. Stir in the lemon juice and season with salt and pepper to taste. Garnish with cheese and serve hot.

Contributed By Photo © Todd Porter & Diane Cu Published November 2013

460249 recipes/lemon-chicken-and-kale-soup 2014-04-01T19:20:48+00:00 Todd Porter and Diane Cu soups-and-stews|4|fast|gluten-free|healthy|web-exclusive|weeknight-dinner november-2013 recipes,lemon-chicken-and-kale-soup 460249

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