Everyone needs a good chicken soup recipe as we slide into the cold weather months. This one not only has chicken and veggies, its also full of nutrition-packed herbs and our superfood friend, kale. The lemon adds a refreshing flavor to the soup, and allows us to use less salt to season it.
Parsley and Dill are herb partners in the warm and comforting soup. As you frequent readers of Spicy Tuesday know, Parsley is power packed with nutrition including apigenin, a potent cancer fighting compound. It also has Vitamin B 12, C, K, and A. And do not forget how parsley helps with kidney function because it can flush out excess fluid in your body. Dill not only tastes delicious with parsley it’s a nutritional superstar as well! Dill is a good source of calcium, fiber, iron and magnesium.
Kale and Lemon Chicken Soup
2 TB Unsalted Butter
1 TB Extra Virgin Olive Oil
2 Cups Chopped Yellow Onion
2 Cups Chopped Carrot
2 Cup Chopped Celery or Fennel
2 Grated Garlic Cloves
Juice and Zest from 2 Large Lemons
8 Cups of Veg Stock
2 Cups Shredded Cooked Chicken
1/2 Cup Chopped Parsley
1 Cup Chopped Dill
2 Cups Chopped Kale
Sea Salt and Freshly Cracked Black Pepper
Step One Melt the butter and oil together in a stock pot Sauté the onion, carrot and celery in the butter mixture until soft, but not browned. Add the garlic and cook and stir for a minute until fragrant.
Step Two Add in the zest, juice and veg stock. Bring to a boil and reduce to a simmer. Then add in the shredded chicken, and simmer for 10 minutes. Remove from the heat; add in the parsley, dill and kale. Season to taste with salt and pepper and serve.