I love this soup recipe for a refreshing, light meal. If you want to make it heartier, it pairs well with wild rice. Just add it in while the soup is simmering and cook according to package directions.
Makes 4 Servings
- 1 cup carrots, large dice
- 1 cup celery, large dice
- 1 small onion, large dice
- 1 tablespoon grapeseed oil
- 5 cups chicken stock
- 3 cups water
- 1 bay leave
- 12 oz. ground chicken breast
- 2-3 tablespoons fresh dill, finely chopped
- Zest of 1 lemon
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 pound kale, stems removed and roughly chopped
- Juice of 1/2 lemon
- In a Dutch oven or large pot, heat grapeseed oil and sauté carrots, celery and onion on medium-low for approximately 10 minutes.
- Add chicken broth and water and bring to a boil. Season with salt, pepper and a bay leaf.
- Combine, ground chicken breast, dill, lemon zest, garlic powder, salt and pepper. Form chicken mixture into 1-inch balls (approximately 24).
- Add meatballs to the boiling soup and reduce to a simmer. Cook for 10 more minutes.
- Add kale and wilt for about 3 minutes.
- Finish with lemon juice, salt and pepper.