I am OBSESSED with this soup!!! It is soooo perfect to make this weekend while a lot of the country is still cold and snowed in. It is warm and comforting and fresh with signs of spring on the horizon.
For those of us who don’t have snow in the forecast this weekend, it is still the perfect soup to make because lemons are AMAZING right now and it is always the right time for soup.
As always, I tried to make this recipe super easy and flexible. You can absolutely add rotisserie chicken (I used leftover roast chicken from earlier in the week) to it to make it more hearty.
Any kind of pasta would work for this soup too. I recommend a small pasta like these little spirals, shells or orzo. You can also substitute spinach for the kale if that is more appealing to you.
With all that said…just make this soup!! You will not regret it.
Lemon Kale Soup with Garlic
3 TBSP butter
1 small onion, small diced
2 cloves garlic, minced
3 TBSP flour
2 – 3 Cups vegetable or chicken stock (plus more depending on consistency and if you add chicken)
1/2 Cup lemon juice
3 Cups chopped kale
2 Cups cooked pasta
2 Cups cooked, shredded chicken (optional)
salt and pepper to taste
In pot over medium heat, melt butter. Add onions and a pinch of salt and stir until onions are translucent. Add garlic and stir for one minute, being careful not to burn.
Add flour and whisk together with butter until it is the texture of wet sand. Slowly whisk in stock and lemon juice. Stir until slightly thickened. Add in kale, pasta and chicken(optional). Stir until kale is wilted. Taste and season as needed.