Fresh and Delightful! I changed a few things: sautéed cubed chicken breast with garlic, salt and pepper in EVOO. Removed the chicken and sautéed the onions (same pan) with 2 T minced garlic. I used quartered baby gold potatoes and 1 T dried thyme leaves. Threw all ingredients in a pot; cooked for 12 minutes, adding chicken and kale last two minutes. What a delicious soup! Crusty French bread would finish this nicely!
I loved it! I've made this 2x so far. Although I'm not a fan of kale, i just made as it without it.
2nd time, I doubled recipe and added carrots, celery and 2 cans of beans and more thyme. Delicious!
A definate go to recipe!
I'm not sure how I stumbled on this but it caught my eye because I've never used kale in a soup before. It is so fulfilling and hearty for a broth soup, and love that it's very healthy too!! I made a few tweaks and used sweet potatoes instead of yukon gold, and scraped the thyme off the stems so it could stay in the soup. At the lemon juice stage I put in a small handful of fresh chopped parsley and a tsp of rubbed sage, for some 'earthiness', and a pinch of crushed red pepper for a little heat.
Loved the recipe! It was so clean and just so flavorful. I will make this again. I did double the recipe so I would have leftovers. I also used dried Thyme, as I didn't have fresh on hand.
This easy soup is super-satisfying and fortifying.