HEALING CHICKEN SOUP

• servings: SERVES 4
• active time: Total time: 35 MINUTES

Ingredients

2 tablespoons extra virgin olive oil

½ medium yellow onion, diced

(1 cup)

2 celery stalks, roughly chopped

(¾ cup)

1 large carrot, roughly chopped

(1 cup)

1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

2 garlic cloves, minced

1 (1-inch) piece fresh ginger, finely grated2 cups packed roughly chopped kale (I prefer lacinato)

2 tablespoons fresh lemon juice

(1 lemon)

Directions

In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, salt, and pepper and cook, stirring, until the vegetables are tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 more minutes.

Mix in the broth, chicken, rosemary, thyme, turmeric, cayenne pepper (if using), and bay leaves and bring the soup to a boil.

Reduce the heat to a simmer, cover, and cook until the chicken is cooked through and can be easily shredded, about 15 minutes.

Using tongs, transfer the chicken to a cutting board and reduce the heat under the soup to medium. Use two forks to shred chicken into bite-size pieces. Return the shredded chicken to the soup along with the kale and lemon juice. Over medium heat, cook the soup until the kale has just wilted, about 4 more minutes. Remove and discard the bay leaves. Taste the soup and adjust the seasoning with more salt and pepper, if desired.