Chicken, Kale, and Lemon Soup

I always crave warm and comforting foods when it is cold out, but after the holiday season, I also want something that isn’t too heavy. This soup is just that. It is simple and clean, but not short on flavor. What I love most about this soup is that blending the onion and olive oil gives it a creamy taste and texture, without any dairy. Basically, you get the best of both worlds.

Chicken, Kale, and Lemon Soup

 

Print

Serves: 4-6

Ingredients

• 6 cups organic chicken broth
• 4 cups of chopped or shredded cooked chicken
• 1 large onion, roughly chopped
• ½ cup olive oil
• 1 large bunch of kale, stems removed and sliced into ½ inch strips
• 2 large lemons, zested
• Juice of 1 lemon
• Salt and freshly ground pepper, to taste

Instructions

1. Add 2 cups of stock, the chopped onion and olive oil to blender. Blend until smooth.
2. Pour onion mixture into a large stock pot. Add remaining 4 cups of broth, kale, chicken, lemon zest, lemon juice, and salt and pepper to taste. Bring to a boil of medium heat, then simmer until kale is tender, about 15 minutes.

Notes

Source: Adapted from AIP Lifestyle

3.4.3177