Low-Carb Chicken Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 (8 ounce) package sliced cremini mushrooms
• 2 celery stalks, thinly sliced
• 2 carrots, thinly sliced
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh sage
• 0.25 teaspoon cayenne pepper
• 1 dried bay leaf
• 2 pounds bone-in chicken thighs, skin removed
• 8 cups unsalted chicken broth
• 0.5 teaspoon salt
• 0.5 teaspoon ground pepper
• 2 cups chopped stemmed lacinato kale
• 2 tablespoons fresh lemon juice

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.
2. Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.
3. Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat.
4. Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.