Healthy and Delicious, You’ll Love This Lemon Chicken & Kale Soup Recipe!

Serves 6

Ingredients

2 T Fat (Chicken, Duck, Bacon)

1 Pound Chicken cut into ½-1” pieces (I prefer smaller pieces that fit on a spoon)

1 t oregano & or Thyme divided in ½

1 C Carrots, chopped

1 C Celery, chopped

2 C Onions, chopped

3 Cloves garlic, minced

1 Bay leaf

4 C Chicken broth (+more if you like it more broth)

2/3 C rice

4 C Chopped kale

1 lemon, zested & juiced

Salt & Pepper

Directions:

1. Heat One T fat in a large stock pot over med-high heat. Add chicken, sprinkle with salt & pepper & half of the herbs. Cook for several minutes, slightly browned. Transfer the chicken to a plate.

2. Add the remaining tablespoon of fat, onions, carrots & celery. Cook for several minutes until slightly browned. Stir up any brown bits. Add garlic, bay leaf, & remaining herbs. Cook stirring until fragrant, 30 – 60 seconds.

3. Add broth & bring to a boil over med/high heat. Add rice. Reduce heat to maintain a simmer, cover and cook for 10 minutes. Add kale and the chicken along with accumulated juices on plate. Continue to cook until the rice is tender and the chicken is cooked through about 10 minutes.

4. Remove from heat. Discard the bay leaf. Stir in the lemon zest & juice. Add salt and pepper to taste, serve & EnJOY!