Low Carb Chicken Kale Soup

Serves 4

• 1 tbsp extra virgin olive oil
• 1 1/4 small yellow onion finely diced
• 2 medium carrots peeled and chopped
• 1 small leek chopped
• 3 medium stalks celery chopped
• 1 tbsp thyme leaves chopped
• 8 g fresh parsley
• 1 garlic clove minced
• 6 1/2 cups low sodium chicken stock
• 2 bay leaves
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste
• 1 lb cooked chicken breast from cooked rotisserie chicken
• 1 cup chopped kale
To serve
• Squeeze of lemon juice
• 1 tsp fresh parsley


  1. Heat 1 tbsp olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about 2/3rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 – 3 minutes.
  2. Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
  3. Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavor.
  4. Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
  5. Swirl lemon juice into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy.