A light and comforting chicken soup made with tender chicken, fresh kale, and simple vegetables in a clean, cozy broth.

Scale

1 tbsp olive oil

1 medium yellow onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 lb boneless skinless chicken breasts

6 cups low-sodium chicken broth

1 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

4 cups chopped fresh kale, stems removed

1 tbsp fresh lemon juice

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1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Add chicken breasts, chicken broth, thyme, oregano, salt, and black pepper. Bring to a gentle boil.

5. Reduce heat to low, cover, and simmer for 18-20 minutes until the chicken is fully cooked.

6. Remove chicken, shred with two forks, then return it to the pot along with kale.

7. Simmer uncovered for 5 minutes until the kale is tender, then stir in lemon juice and serve warm.

Let the soup rest off heat for 5 minutes before serving for deeper flavor.