My Favorite Lemon Kale Chicken Soup!
This lemon kale chicken soup is one of those recipes you make once and then keep coming back to. It’s comforting, nourishing, and incredibly easy to throw together. Light but filling, bright from the lemon, and perfect for meal prep or cozy dinners all week long.
It’s one of those soups that somehow tastes even better the next day.This lemon kale chicken soup is one of those recipes you make once and then keep coming back to. It’s comforting, nourishing, and incredibly easy to throw together. Light but filling, bright from the lemon, and perfect for meal prep or cozy dinners all week long.
It’s one of those soups that somehow tastes even better the next day.
Ingredients
4 boneless, skinless chicken breasts
6 cups chicken or bone broth
1 bunch kale (or pre-chopped kale)
5 cloves garlic
2 lemons (zest and juice)
1 large onion, roughly chopped
Fresh parsley, to taste
Himalayan salt and black pepper, to taste
Ingredients
4 boneless, skinless chicken breasts
6 cups chicken or bone broth
1 bunch kale (or pre-chopped kale)
5 cloves garlic
2 lemons (zest and juice)
1 large onion, roughly chopped
Fresh parsley, to taste
Himalayan salt and black pepper, to taste
Directions
Add the broth to your slow cooker, followed by the kale. If using whole kale leaves, remove the stems and roughly chop first.
Place the chicken breasts on top of the kale.
In a food processor, combine the onion, garlic, and lemon juice. Pulse until your desired texture is reached (slightly chunky works great).
Pour the onion mixture over the chicken, then add the lemon zest and season with salt and pepper.
Cover and cook on low for 4–6 hours, or until the chicken easily shreds with a fork.
Once cooked, gently shred the chicken directly in the pot and stir everything together.
Taste and adjust seasoning as needed. Serve warm.
Servings
Makes 6–8 servings, depending on portion size.
Directions
Add the broth to your slow cooker, followed by the kale. If using whole kale leaves, remove the stems and roughly chop first.
Place the chicken breasts on top of the kale.
In a food processor, combine the onion, garlic, and lemon juice. Pulse until your desired texture is reached (slightly chunky works great).
Pour the onion mixture over the chicken, then add the lemon zest and season with salt and pepper.
Cover and cook on low for 4–6 hours, or until the chicken easily shreds with a fork.
Once cooked, gently shred the chicken directly in the pot and stir everything together.
Taste and adjust seasoning as needed. Serve warm.
Servings
Makes 6–8 servings, depending on portion size.
