Lemon, Kale and Chicken Soup

Chicken, Low Carb, Soup

Ingredients

  • 3 tbsp olive oil
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 2 celery stalks, minced
  • salt and pepper to taste
  • 1 cup pastured chicken, cubed or shredded
  • 1/2 tsp Dijon mustard
  • 2 bunches kale, cut into one-inch pieces
  • zest of lemon
  • 5 cups chicken bone broth
  • 1 tsp balsamic vinegar
  • 2 tbsp lemon juice
  • Grated Parmigiano Reggiano for serving

Directions

  1. Heat olive oil in large soup pot.  Add onion, garlic, celery, salt and pepper to taste.  Cook until tender.
  2. Add chicken, mustard, kale and lemon zest. Sauté for 5 more minutes.
  3. Add stock, balsamic vinegar, and lemon juice.  Reduce heat.  Simmer 35 minutes.
  4. Ladle into bowls and top with parm cheese!

Source: Grundy MD