This comforting, low-carb chicken soup is packed with veggies.
Chicken thighs add rich flavor and remain tender after simmering in the soup.
The lemon juice added at the end brings a lovely hint of brightness.
Stir in chicken, broth, salt and pepper.
Bring the mixture to a boil over medium-high heat.
Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes.
Transfer the chicken to a plate to cool slightly, about 5 minutes.
Meanwhile, stir kale into the soup; return to a simmer over medium heat.
Simmer, undisturbed, until the kale is tender, about 5 minutes.
Remove and discard the bay leaf.
Remove and discard bones from the chicken; shred the chicken.
Stir lemon juice and the shredded chicken into the soup.
Frequently Asked Questions
Absolutely.
Making this soup ahead of time is ideal for when youre too busy to cook.
Just be sure your container is food-safe and made for the freezer.
you’re free to, but it won’t taste as rich.
No, never eat the whole dried leaves.
While these bitter leaves are not toxic, they can be dangerous if you eat them.
That’s because they stay hard and sharp throughout the cooking process.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
