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Soup bowl with the word "Nourish" written around it, filled with chicken soup next to a dish towel and pot of soup.

Soothing Lemon Chicken Soup with Kale

This Soothing Lemon Chicken Soup with Kale will fill your belly, warm you up, and cure whatever's ailing you.
4.82 from 11 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

  • 1-2 TBSP Avocado oil or olive oil
  • 1 lb chicken tenderloins
  • 1 yellow onion, diced
  • 3 cloves of garlic, smashed and thinly sliced
  • 1 large carrot, thinly sliced
  • 1 rib of celery, thinly sliced
  • 3 heaping cups of chopped kale, ribs removed
  • Sea salt and pepper, to taste
  • 1 TBSP Italian seasoning
  • 1 tsp crushed red pepper
  • 8 cups chicken stock or broth
  • 1/4 cup farfalline Any variety of tiny pasta will work
  • 1 large lemon, or two smaller lemons, zested and juiced

Instructions

  • Heat oil in a stock pot over medium heat. Season the chicken tenders with a bit of sea salt and cracked pepper, and place them into the hot oil. Cook them for about 8-10 minutes, or until they reach an internal temperature of 165º F, flipping them over halfway through.
  • When the chicken tenders are fully cooked, remove them from the pot and set them aside on a plate or cutting board. You can place a paper towel beneath them to absorb excess oil if you'd like.
  • In that same pot you cooked the chicken, add a splash of the broth and bring to a low simmer. Deglaze the bottom of the pan—any bits left behind from the chicken will add flavor.
  • Add the garlic, onion, celery, carrots, and kale to the pot. Season with a bit of sea salt, a few cracks of black pepper, the Italian seasoning, and crushed red pepper; stir to coat.
  • Simmer the veggies until they're tender and the kale has wilted down—about 5-7 minutes.
  • Add the broth to the pot, stir, and bring everything to a low simmer over medium heat. When the soup reaches a low simmer, add the pasta and stir; simmer on low until the pasta is cooked through. (Time will vary depending on the type of pasta you use, but this shouldn't take longer than 10 minutes).
  • While the pasta cooks in the soup, shred the chicken tenders with two fork or chop them into cubes. When the pasta is cooked, add the shredded chicken into the soup and stir.
  • Finally, add the lemon juice and zest, stir, and give it a taste. Season with a smidgen more salt and pepper if needed.
  • Serve immediately, preferably with a hunk of fresh buttered bread ;)