Lemon Chicken and Kale Soup Recipe

Name: Lemon Chicken and Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes.
3
Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken.
4
Bring to a gentle boil and then reduce heat and simmer for 3 minutes.
5
Stir in the kale and simmer for 5 minutes or until kale is tender.
6
Stir in the lemon juice and season with salt and pepper to taste.
7
Garnish with cheese and serve hot.

683

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 medium onion, diced, 3 cloves garlic, minced, 5 cups chicken stock, and more.

Yes, Lemon Chicken and Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Chicken and Kale Soup

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