Lemon Chicken and Kale Soup

• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 5 cups chicken stock
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 cup cooked chicken, cubed or shredded
• 1 bunch kale, cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• Freshly grated Parmigiano Reggiano, for serving

1. In a stockpot, heat the olive oil over medium-high heat.
2. Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes.
3. Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken.
4. Bring to a gentle boil and then reduce heat and simmer for 3 minutes.
5. Stir in the kale and simmer for 5 minutes or until kale is tender.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Garnish with cheese and serve hot.

extravirgin olive oil, onion, garlic, chicken stock, worcestershire sauce, mustard, chicken, kale, lemon juice, kosher, freshly ground black pepper, serving

Taken from www.foodandwine.com/recipes/lemon-chicken-and-kale-soup (may not work)