Make Ahead

Slightly Sour Chicken and Kale Soup

Author Notes

Kind of a detox soup, kind of just delicious. It's a nice twist on a traditional chicken soup. I use apple cider vinegar, turmeric and lemon to make the broth slightly sour, but not too sour. —Brussels Sprouts for Breakfast

  • Prep time 30 minutes
  • Cook time 1 hour
  • Makes one large pot
Ingredients
  • 1 yellow onion (diced)
  • 4 celery stalks (diced)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon turmeric
  • 1/2 cup apple cider vinegar
  • 1 tablespoon Worcestershire
  • 8 cups homemade chicken stock (can be subbed with low sodium store bought)
  • 6 cups water
  • 1 pound chicken breast (about 2 breasts)
  • 1 lemon (juice only)
  • 1 bunch kale (stems removed, rough chop)
  • salt and pepper
In This Recipe
Directions
  1. Start by heating olive oil in a Dutch oven over medium heat. Add onions, celery, red pepper flakes, turmeric, salt and pepper. let cook until soft, about 5 minutes. Add garlic and let cook for one minute.
  2. Add Worcestershire and apple cider vinegar, and let reduce for 3-4 minutes. Add the chicken stock and water, lots of salt and a pinch of pepper. Bring to a boil. Once at a boil, reduce to a simmer.
  3. Salt and pepper the chicken breasts, and drop into the simmering broth. Squeeze the lemon in, cover, and let simmer for 45 minutes - 1 hour.
  4. Turn off heat. Shred the chicken back into the soup. Serve hot, and optionally with parmesan shaved on top.

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