Recipes Dinner Poultry Dishes Chicken Main Course Lemon Chicken and Kale Soup 4.0 (1) 2 Reviews Simple chicken soup becomes extra special with healthy kale and a squeeze of fresh lemon juice. Slideshow: Healthy Soup Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on April 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 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 Directions In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes. Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken. Bring to a gentle boil and then reduce heat and simmer for 3 minutes. Stir in the kale and simmer for 5 minutes or until kale is tender. Stir in the lemon juice and season with salt and pepper to taste. Garnish with cheese and serve hot. Originally appeared: November 2013 Rate It Print