Chicken Kale Soup – Serves 8

Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion chopped
  • 4 garlic cloves finely chopped or pressed
  • 1 cup chopped celeryChicken kale soup in a pot with lemon slices
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • ½ tsp thyme
  • 2 tbsp. fresh ginger grated
  • 1 cup chopped carrots
  • 4 cups chicken broth
  • 3 chicken breasts boneless and skinless
  • ½ cup pearl barley
  • 2 cups kale chopped
  • 2 lemons juiced
  • 2-3 tbsp chopped fresh parsley

Method

  • In a large pot, sauté onion, garlic, and celery in olive oil until softened, about 3 minutes.
  • Add in salt, pepper, garlic powder and thyme to sweat, about 1-2 minutes.
  • Add grated ginger and carrots. Sauté for 1-2 minutes until flavors are blended and fragrant.
  • Add the chicken broth. Bring to a boil. Lower to a simmer and add raw chicken breasts.
  • Continue to simmer over low heat for 20 minutes, or until chicken is cooked through.
  • Remove chicken from pot and use two forks to shred the meat. Add back to the pot.
  • Stir in barley and simmer for another 20 minutes or until barley is tender-crisp.
  • Stir in kale and lemon juice and simmer for 10 minutes.
  • Garnish with lemon wedge and fresh parsley.