Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 medium Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 6 cups Chicken Stock (Low Sodium)
  • 2 cups (packed) Cooked Chicken Breast or Thighs, shredded
  • 4 cups (loosely packed) Kale, tough ribs removed, chopped
  • 1 Tablespoon Fresh Lemon Juice
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large heavy-bottomed Dutch Oven or Stockpot over medium heat. Add onions, carrots, and celery. Sauté gently for 6–8 minutes until softened—you want them translucent, not browned.
  2. Add minced garlic, dried thyme, and dried rosemary to the vegetables. Stir constantly for 1 minute until fragrant; be careful not to burn the garlic.
  3. Pour in the chicken stock. Bring the liquid to a rolling boil, then immediately reduce heat to a steady, gentle simmer. Let it bubble lightly for 10 minutes to allow the vegetable flavours to marry with the stock.
  4. Add the shredded cooked chicken and the chopped kale to the simmering broth.
  5. Continue simmering gently for 5–7 minutes, or until the kale leaves are bright green and tender (but not floppy).
  6. Remove the pot from the heat. Stir in the fresh lemon juice. Taste the soup and adjust seasoning generously with kosher salt and freshly ground black pepper until the flavour 'pops'.
  7. Ladle hot soup into bowls. Garnish with a sprinkle of fresh parsley, if using, and serve immediately with crusty bread.