Kale Lemon Soup

By Dr Ernst
October 9, 2018


  • 1 box organic bean pasta (optional)
  • 1.5 chicken breast
  • 2 cups kale chopped
  • 1 yellow onion diced
  • 2 stalks of celery finely chopped
  • 3 cloves of garlic minced
  • ½ tsp rosemary
  • ½ tsp oregano
  • ½ tsp thyme
  • 6 cups chicken broth
  • 2 tsp salt
  • 1 large lemon juiced
  • 2 Tbsp butter

Cook pasta Al Dente (somewhat firm). Set aside to cool.  Bake or cook chicken in crockpot or instant pot. Cool and shred or chop.  In a stockpot melt butter, and sauté onion and celery for 5 minutes.  Add kale and garlic and sauté for another 5 minutes.  Add broth, salt, lemon juice, pasta and shredded chicken.  Heat until a gentle boil.  Serve immediately.

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