If you’re searching for a soul-warming dish that brightens your day with every spoonful, look no further than this Lemon Chicken and Kale Soup Recipe. This vibrant soup perfectly balances tender chicken, nutrient-packed kale, and the zingy brightness of fresh lemon, creating a cozy yet refreshing meal. Every bowl delivers a symphony of flavors, from the aromatic ginger and savory chicken stock to the subtle creaminess added by the egg yolks. Whether you’re looking for a nourishing lunch or a light dinner, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Simple, fresh, and essential—each ingredient in this Lemon Chicken and Kale Soup Recipe plays its part in building layers of flavor and texture that are impossible to resist. Let’s dive into why these staples come together so beautifully.
- 3 carrots, sliced: Add a subtle sweetness and gorgeous orange hue that brightens the soup.
- 2 celery ribs, sliced: Provide a fresh, slightly aromatic crunch that balances the softness of other veggies.
- 5-6 skinless boneless chicken thighs: Offer succulent, tender meat that enriches the broth with hearty flavor.
- 1 inch fresh ginger, sliced: Injects a warming, spicy note that lifts the entire dish.
- 1/2 onion, diced: Creates a savory base with delicate sweetness as it simmers.
- 1 lemon: Both zest and juice give the soup a refreshing brightness and tanginess.
- 8 cups chicken stock: Forms the comforting, savory body of the soup that bathes all the ingredients.
- 3 egg yolks: Added at the end for a silky texture and subtle richness without heaviness.
- 3 cups chopped kale: Adds earthiness, fiber, and a beautiful dark green contrast to the broth.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
How to Make Lemon Chicken and Kale Soup Recipe
Step 1: Combine the Foundations
Begin by adding the sliced carrots, celery, onion, and ginger into a large pot or Dutch oven along with the chicken thighs. Zest the lemon directly over the pot, letting those aromatic oils fall on top of the ingredients before pouring in the chicken stock. This creates a fragrant, flavorful base that starts building depth right away.
Step 2: Bring to a Simmer
Cover the pot and heat it on high until the mixture boils, then reduce to medium heat. Let it gently simmer for about 40 minutes, allowing the chicken to cook through and the vegetables to become tender. This slow, steady simmer is where those flavors begin to meld beautifully.
Step 3: Remove and Cool Chicken
Once the chicken is cooked, take it out of the soup and set it aside to cool slightly. Removing it now prevents it from overcooking and falling apart too early, helping maintain perfect tenderness for shredding later.
Step 4: Whisk the Lemon and Egg Yolk Mixture
In a separate bowl, combine the juice of the lemon with the egg yolks. Now comes a key step: slowly ladle hot soup broth into the lemon and yolk mixture while whisking constantly. Adding the broth gradually tempers the eggs, preventing them from scrambling and resulting in a smooth, creamy finish that brightens the soup’s flavor.
Step 5: Add the Kale and Shredded Chicken
Stir the chopped kale right into the pot so it can gently wilt in the hot broth. Shred the cooled chicken by hand and stir it back into the soup, layering in meaty, satisfying bites that complement the greens perfectly.
Step 6: Combine and Season
Carefully stir the tempered lemon and egg yolk mixture into the pot, adding a luscious creaminess and vibrant color. Season with salt and pepper to your liking. Turn off the heat and cover the pot, letting it rest for 10 minutes so flavors mingle and the soup develops that harmonious balance.
Step 7: Final Touches and Serve
Before serving, fish out the ginger slices to avoid any overpowering bite. Ladle the soup into bowls and enjoy immediately—the perfect medley of bright, hearty, and nourishing.
How to Serve Lemon Chicken and Kale Soup Recipe
Garnishes
With a dish this flavorful, simple garnishes work best. Try a sprinkle of freshly chopped parsley or a small drizzle of good-quality olive oil to add just a touch of freshness and shine. A grind or two of black pepper on top can also elevate each spoonful.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm pita to soak up all that delicious broth. A light green salad dressed with lemon vinaigrette complements the soup’s brightness beautifully, making for a well-rounded meal.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic bowls and garnish with thin lemon slices or kale chips for texture contrast. You can also ladle the soup over cooked grains like quinoa or farro for a hearty twist that doubles as a complete meal.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to airtight containers. Stored properly in the refrigerator, this Lemon Chicken and Kale Soup Recipe will stay fresh for up to 4 days, making it an excellent choice for meal prep or quick weekday dinners.
Freezing
This soup freezes remarkably well. Place portions in freezer-safe containers or bags, leaving some space for expansion. You can keep it frozen for up to 3 months, so you always have a comforting bowl ready whenever the craving hits.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen. Warm gently on the stovetop over low heat to prevent curdling from the egg yolks. Stir occasionally and add a splash of broth or water if it becomes too thick.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs give a richer flavor and stay juicy, chicken breasts will still work well—just be careful not to overcook them, as they can dry out faster.
Is it okay to use kale stems?
It’s best to remove the tough stems and use just the leafy parts since the stems can be woody and hard to chew. The leaves soften wonderfully in the soup.
Can I make this soup in a slow cooker?
Yes, you can! Combine ingredients except for the lemon/egg mixture in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add the lemon/egg mix at the end carefully to finish.
What can I substitute for egg yolks if I’m allergic?
You can omit them or try stirring in a bit of coconut milk or cream for some creaminess. The soup will still be delicious and comforting.
How much lemon juice should I use?
Typically, the juice of one lemon is perfect. It brightens the soup without overpowering it. Adjust to taste if you prefer it more or less tangy.
Final Thoughts
This Lemon Chicken and Kale Soup Recipe is one of those rare dishes that delivers both comfort and freshness in every bite. It’s a wonderful way to nourish yourself and your loved ones with wholesome, vibrant ingredients that come together effortlessly. I encourage you to give it a try—you might just find your new go-to soup that brightens chilly days and satisfies your soul year-round.
Print
Lemon Chicken and Kale Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and nutritious Lemon Chicken and Kale Soup featuring tender chicken thighs, fresh vegetables, and a bright lemon-egg yolk mixture that adds creaminess and tang. This soup is perfect for a wholesome meal and serves 8.
Ingredients
Vegetables and Aromatics
- 3 carrots, sliced
- 2 celery ribs, sliced
- 1/2 onion, diced
- 1 inch fresh ginger, sliced
- 3 cups chopped kale
Protein
- 5–6 skinless boneless chicken thighs
- 3 egg yolks
Liquids and Flavorings
- 8 cups chicken stock
- 1 lemon (zested and juiced)
- salt and pepper to taste
Instructions
- Combine Ingredients: Add the sliced carrots, celery, diced onion, sliced ginger, and chicken thighs to a large pot or Dutch oven. Zest the lemon directly on top of the vegetables and chicken, then pour in the chicken stock.
- Cook Soup: Cover the pot and heat over high heat until the soup reaches a boil. Then reduce the heat to medium and let it simmer for 40 minutes, or until the chicken and vegetables are tender.
- Remove Chicken: Carefully remove the chicken from the soup and set it aside to cool for a few minutes.
- Prepare Lemon and Egg Mixture: In a separate bowl, mix the lemon juice with the egg yolks. Using a ladle, slowly drizzle some of the hot soup broth into the lemon and egg mixture while stirring continuously. Repeat adding another ladle of broth and stir until the mixture becomes bright yellow and creamy.
- Add Kale and Chicken Back: Stir the chopped kale into the pot. Shred the cooled chicken and add it back into the soup.
- Incorporate Lemon-Egg Mixture: Carefully stir the lemon and egg yolk mixture into the soup. Season with salt and pepper to taste. Turn off the heat, cover the pot, and let the soup rest for 10 minutes to meld flavors.
- Serve: Remove the ginger slices from the soup before serving. Enjoy your warm, flavorful Lemon Chicken and Kale Soup!
Notes
- The egg yolk and lemon mixture adds creaminess without using cream, so stir slowly to avoid curdling.
- If kale is not preferred, substitute with spinach or Swiss chard.
- Use homemade or low-sodium chicken stock to control saltiness.
- For a lighter soup, remove the skin from chicken thighs before cooking if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
