Lemon Chicken & Kale Soup

Prep Time
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"Absolutely delicious; and, really easy to make. It has a few ingredients; but, nothing difficult. Because of the lemon; it is a very light tasting soup, and very fresh tasting. But, the potatoes add just enough substance to make it hearty. And, I take advantage of a store bought rotisserie chicken and canned potatoes to make things really easy. Now, if you were set keeping this more 'carb friendly,' simply substitute sliced mushrooms for the potatoes. But, I really enjoy the potatoes in this."

Original recipe yields 7 servings
  • Garnish


  • Serving Size: 1 (412.1 g)
  • Calories 167.7
  • Total Fat - 6.3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 80 mg
  • Sodium - 995.4 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 2.4 g
  • Protein - 10.8 g
  • Calcium - 103 mg
  • Iron - 2.6 mg
  • Vitamin C - 67.6 mg
  • Thiamin - 0.1 mg

Step 1

Kale Note: I actually use a bag of kale; pre-cleaned and chopped - a great time saver. But, you can always use a bunch or two of kale too. Now, a bag of kale is probably a bit more than you need; and, depending on the bunch size ... you may need 2 bunches. All kale varies in sizes; and, I like to use mostly the leaves - but, a few of the tender thinner stems are really good diced up if you want. I always suggest, use what looks best and fresh. The pre-chopped bag of kale is a great time saver; and, it is usually very fresh.

Step 2

Base ... In a large soup pot; saute the onions, garlic, Italian seasoning, red pepper flakes, and a pinch of both salt and pepper in the olive oil, on medium heat for 5 minutes, stirring often.

Step 3

Vegetables and Broth ... Add the kale, and stir until everything is combined. Then, add the broth, worcestershire sauce, mustard (more or less to taste), and; bring to a light boil. Next, add in the potatoes; and reduce to a simmer. Cover and cook 10 minutes. Note: As mentioned, you can always substitute sliced mushrooms for the potatoes, if you want to be 'low carb.'

Step 4

Finish ... Once the kale is mostly tender; add the chicken, scallions, and re-season with salt and pepper - if needed. Cook another 5 minutes; then, add the basil, lemon zest and juice - stir, and remove from the heat. Your kale should be tender by now; but, NOT falling too soft or mushy - and, the chicken heated through.

Step 5

Plate, Serve and ENJOY! ... Serve in a big bowl with a couple pieces of crusty bread, pita chips, or croutons - and, don't forget to garnish with plenty of grated cheese. I love the tangy taste of pecorino; but, parmesan would be a good substitute. A fresh lemon slice is always a nice garnish, as a reminder that the soup has a lemon background.

Tips & Variations

No special items needed.