Lemon Chicken & Kale Soup

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.