Chicken kale soup
- 1 tbsp. olive oil
- 1 yellow onion chopped
- 4 garlic cloves finely chopped or pressed
- 1 cup chopped celery
- 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
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.
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