This Lemon and Chicken Soup with Kale is a delicious, healthy soup. Naturally creamy without dairy, your family will be eating this up in no time!
Every household knows the cycle: someone gets sick, then it spreads. Once the worst has passed, appetites come back but you still want something gentle and nourishing. This Lemon Chicken and Kale Soup is exactly that — comforting, bright, and full of wholesome ingredients. It’s a great alternative to classic chicken noodle soup, with extra vegetables and vibrant lemon flavor. And it’s good any time, not just when someone is under the weather.
This soup combines carrots, celery, onion, fresh ginger, lemon, chicken, and lots of kale. The soup is naturally creamy thanks to an egg yolk and lemon emulsion, so there’s no dairy required. The ingredients create a soothing broth that’s both restorative and satisfying.
I prefer boneless, skinless chicken thighs for this recipe because they stay tender and bring a rich flavor. The base begins with the classic mirepoix of carrots, celery, and onion, and I add sliced fresh ginger for warmth — it pairs beautifully with lemon and can help calm an upset stomach. Instead of adding pasta or rice, the kale boosts the vegetable content for a healthier bowl.
To prepare, simmer the carrots, celery, onion, ginger, and chicken in chicken stock until everything is tender. Remove the chicken to cool briefly while you finish the broth. Combine lemon juice with egg yolks, then temper the mixture by slowly whisking in hot broth a ladle at a time until you have a bright, silky emulsion. This step creates a rich, creamy texture without cream.
Return shredded chicken and chopped kale to the pot, then gently stir in the lemon–yolk mixture. Turn off the heat and let the soup rest, covered, for about 10 minutes so the flavors meld and the kale softens. Before serving, remove any large pieces of ginger so no one gets an unexpected bite. Serve hot and enjoy the fresh lemony finish.
This recipe yields about 8 cups and is easy to scale. It’s nourishing, bright, and adaptable — perfect for feeding a family, soothing a recovering appetite, or enjoying on a crisp evening.
Lemon Chicken and Kale Soup
This Lemon and Chicken Soup with Kale is naturally creamy without dairy and full of bright lemon flavor. It’s comforting, healthy, and simple to make.
10 minutes
50 minutes
1 hour
Ingredients
- 3 carrots, sliced
- 2 celery ribs, sliced
- 5–6 skinless, boneless chicken thighs
- 1 inch fresh ginger, sliced
- 1/2 onion, diced
- 1 lemon (zest and juice)
- 8 cups chicken stock
- 3 egg yolks
- 3 cups chopped kale
- Salt and pepper to taste
Instructions
- Add the carrots, celery, onion, sliced ginger, and chicken thighs to a large pot or Dutch oven. Zest the lemon over the vegetables and chicken, then pour in the chicken stock.
- Cover and bring to a boil over high heat. Reduce to medium and simmer for about 40 minutes, until the chicken and vegetables are tender.
- Remove the chicken and set aside to cool slightly.
- Mix the lemon juice with the egg yolks in a bowl. Slowly temper the mixture by whisking in a ladleful of hot broth at a time until smooth and creamy.
- Stir the chopped kale into the pot. Shred the cooled chicken and return it to the soup.
- Carefully stir the lemon–yolk mixture into the soup. Season with salt and pepper. Turn off the heat, cover, and let rest for 10 minutes to allow the flavors to meld and the kale to soften.
- Remove any large pieces of ginger before serving. Serve immediately and enjoy.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 544
Total Fat: 23g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 358mg
Sodium: 1124mg
Carbohydrates: 30g
Fiber: 4g
Sugar: 12g
Protein: 58g
Nutritional data is automated; final nutrition will depend on ingredients used and any changes made.
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Peace & Love
Lauren, The Schmidty Wife
Please note: nutritional values are estimates and will vary based on exact ingredients and portions used.