Lemon Chicken and Kale Soup


Simple chicken soup becomes extra special with healthy kale and a squeeze of fresh lemon juice. Slideshow:  Healthy Soup Recipes 

Lemon Chicken and Kale Soup
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins


  • 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


  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.

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