by Jen
on January 10, 2017
I whipped up this lemony chicken and kale soup to have on hand for lunches this week. It’s light, brothy and packed with veggies but also super comforting and hearty.
I primarily made it because I’ve been freezing!
Lemony Chicken and Kale Soup
You guys know that if left to my own devices, I’ll go with a salad nine times out of 10 when it comes to lunch but during the winter that can be a little torturous. Yesterday I made a salad for lunch and my hands were freezing and I had to sit in front of a space heater while I ate it (remember our heat is also not working). I decided a big pot of soup was in order to get me through the week (although it’s going to be 70 by Friday…winter in the south!). I can still have my salad and warm up with a bowl of soup on the side. 🙂
I used a recipe from Cooking Light for this Immunity Soup as my inspiration but omitted and added where I wished to put my own spin on it. This soup features all kinds of immunity-boosting foods and I while I’m grateful that I do NOT have a cold right now, it would be great to serve to someone who did.
You start with a base of veggies – onions, carrots, celery, mushrooms and garlic.
While that’s all cooking and sauteing, you prepare a giant bunch of kale to go in the pot.
Looks are deceiving, greens cook down a ton. I like my kale really tender (it’s the way my grandmother always cooked it) so I let my kale cook with the broth and other veggies for a good 25-30 minutes before adding the final ingredients.
I used pre-cooked shredded chicken from a leftover rotisserie. You can go with white meat or dark, won’t matter here.
The juice from a whole lemon at the end is what really wakes up this soup and makes it something special. It brings all the ingredients together in the best way.
I hope you enjoy this recipe for Lemony Chicken and Kale Soup and that it brings you some warmth and comfort.
Lemony Chicken and Kale Soup
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