09/12/2025
Hey, everyone! It's that time of the week again when we plan our meals for the upcoming days. Taking a few moments to map out your menu can save you time, stress, and money throughout the week. Plus, it's an excellent way to ensure you eat balanced and nutritious meals.
I've included a simple, healthy recipe idea for your consideration – Lemon-Ginger Chicken Soup with Kale. 😋
Ingredients
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder (optional, for extra anti-inflammatory benefits)
• 4 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (from rotisserie or poached chicken breast)
• 1 cup chopped kale, stems removed
• 1 teaspoon lemon zest
• Juice of 1 lemon
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for heat)
• ½ teaspoon dried thyme or oregano
• ½ cup cooked quinoa or brown rice (optional, for added heartiness)
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the turmeric, salt, black pepper, red pepper flakes (if using), and dried thyme, stirring to coat the vegetables.
5. Pour in the chicken broth and bring to a gentle simmer. Let cook for 10 minutes to allow the flavors to meld.
6. Add the shredded chicken and chopped kale, stirring to combine. Simmer for another 5 minutes until the kale is tender.
7. Stir in the lemon zest and fresh lemon juice, adjusting seasoning to taste.
8. If using quinoa or brown rice, stir it in just before serving for added texture.