Lemon Chicken and Kale Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 5 cups chicken stock
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 cup cooked chicken, cubed or shredded
• 1 bunch kale, cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• Freshly grated Parmigiano Reggiano, for serving

Steps

1. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes.
2. Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken. Bring to a gentle boil and then reduce heat and simmer for 3 minutes. Stir in the kale and simmer for 5 minutes or until kale is tender.
3. Stir in the lemon juice and season with salt and pepper to taste. Garnish with cheese and serve hot.