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In the wintertime, there’s no better time for a bowl of healthy and warming soup!

Now, soup’s got a lot of health potential… it’s a good source of protein and veggies. But if you are buying your soup at a restaurant or grocery store, you have no control of what is going into that soup, nor its health benefits or detriments.

A simple way to avoid this issue is to make your soups yourself! While this may seem like a daunting task, it’s actually quite easy, and we are here to give you the play by play to simplify the process even further. On top of avoiding high sodium concentrations, making your soups at home allows you to fill them with polyphenol-rich ingredients.

One of my favorite sources of polyphenols is leafy greens, and this comforting soup is packed with them… even better, it’s a perfect recipe for leafy-green skeptics, because the greens take on the flavor of the tangy, flavorful lemon chicken broth. Just think of it as chicken noodle soup, with bright green noodles.

In fact, whenever I find myself dealing with a cold, I make up a big batch of this. It’s just so warming and comforting that I feel better instantly. And the polyphenols in the kale and vitamin C in the lemon are fantastic too!

Bonus – this recipe freezes really well. I like to freeze it in pint jars, so I have a perfect single-serving lunch. Just warm and serve!

Lemon Chicken and Kale Soup Recipe – serves 6-8


  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 stalks celery, minced
  • 5 cups homemade or salt free chicken or vegetable stock
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 cup cooked pastured chicken, cubed or shredded
  • 2 bunches kale, cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • Zest of one lemon
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly grated Parmigiano Reggiano, for serving


  • Heat the olive oil over medium heat in a large soup pot. Add the onion, garlic, and celery, along with the black pepper and a tiny pinch of the sea salt. Saute until onions and celery are very tender.
  • Add chicken, dijon, and kale, along with the zest of a lemon, and saute an additional 5 minutes.
  • Add chicken broth, balsamic, and lemon juice and reduce heat. Cook, covered, for 35 minutes, before serving.

For more Gundry-approved warming foods, check out:

Dr. Gundry’s Leek & Cauliflower Soup Recipe (lectin-free!)

The Secret to Skinny Chili (Easy Recipe They’ll All LOVE)