Lemony Chicken and Kale Soup

Ever wondered why chicken soup is so ubiquitous with recovering from illness? Could it be that its easily digestible, easily incorporates leftover ingredients or that it’s jam packed with medicinal herbs and seasonings that bolster our immune systems plus the added benefit of hydration from the gut healing bone broth. Winter is upon us here in central Idaho, this soup is sure to nourish and warm our bodies.

Fresh, nutrient dense and very easily AIP elimination diet friendly.

Lemony Chicken and Kale Soup

Ingredients

2 Tbsp Olive Oil + 2 Tbsp Butter or Ghee (or more Olive OIl)

2 medium onions, finely diced

2 tsp Sea Salt/Pink Salt

4-6 cloves crushed and chopped garlic (to your preference)

6-8 sprigs each fresh Thyme

2-3 sprigs sage

*Black Pepper to taste (Omit for AIP elimination)*

6-8 cups Chicken Bone Broth or Stock (total volume depends on consistency preference)

2 cups thinly sliced celery

1 cup thinly sliced carrots

1 cup sliced mushrooms

1 bunch kale, stemmed and torn in to small bits

2 cups shredded chicken, or meat picked off chicken carcass used for broth

*1 cup cooked wild rice or pasta* Omit for AIP

2 lemons, I juiced into the soup and the other cut in wedges for garnish

1 bunch parsley, chopped

Method

In a large pot over medium-high heat, melt butter in to olive oil. Add onions, garlic and salt. Cook, stirring occasionally, until starting to brown. Add thyme sprigs and sage. Add celery and sliced mushrooms. Turn heat to medium and continue cooking, stirring often, until the onions and celery are golden brown. Add the chicken and the broth.

Reduce heat to a slow simmer, add the carrots. Cook, stirring occasionally for 10-15 minutes until everything is warmed through and the carrots are tender. Add the kale bits and the juice of one lemon, cover and allow the Kale to wilt.

Serve with lemon wedges and chopped parsley.