Immune-Boosting Chicken Soup with Kale and Lemon

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• 2 Tablespoons (30 ml) olive oil
• 1/2 onion , diced
• 1 pound (455 g) boneless skinless chicken breast (or boneless thigh meat), cut into bite-sized pieces
• 1 large carrot , chopped
• 1- inch (2.5 cm) knob ginger , peeled and smashed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 teaspoon soy sauce (use tamari for gluten-free)
• 4 cups (1 l) chicken stock
• 1 bunch of kale , ribs removed and leaves chopped
• salt to taste, depending on how salty your stock is

• In a medium stockpot, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
  
• Add the chicken and cook about 3 minutes, until the pieces are lightly browned on the outside.
  
• Stir in the chopped carrot, smashed ginger, ground cumin, chili powder and soy sauce. Cook for another 2 minutes to release the aromatics.
  
• Pour in the chicken stock and raise the heat to bring the soup to a boil. Once boiling, reduce the heat to low.
  
• Simmer gently for about 15 minutes, skimming any excess fat from the surface if necessary.
  
• Add the chopped kale and cook 2–3 minutes, until the leaves are tender but still vibrant.
  
• Taste and adjust salt as needed. Serve warm with bread or crackers, or enjoy the soup on its own for a low-carb option.