Lemon Herb Chicken Soup with Squash & Kale

This soup is warm, protein-forward, and simple.

Because nourishing your body doesn’t mean restriction.

It means building meals that support your energy, keep you full, and help you come back to yourself after a long week.

This soup is comfort food, the Healthy AF™ way: cozy, grounding, no-BS, and actually satisfying.

Why This Soup Works

Chicken

Chicken is your protein anchor here.

It makes this soup feel like a full meal instead of a bowl of vegetables pretending to be dinner.

Protein supports fullness, muscle repair, and steady energy. If your soup doesn’t have enough protein, you’re probably going to be back in the kitchen 45 minutes later looking for a snack.

Squash

Squash brings the cozy.

It adds natural sweetness, fiber, and that soft, grounding texture that makes soup feel comforting without needing to be heavy.

Butternut or acorn squash both work here. Butternut will be sweeter and creamier. Acorn will feel a little more earthy and subtle.

Either way, she belongs.

Kale

Kale brings minerals, fiber, and color.

It gives the soup more texture and makes the whole bowl feel more nourishing. If kale feels too intense for you, swap it for spinach or chard. No drama. We are not making soup complicated.

The goal is to add greens in a way you’ll actually eat.

Lemon + Herbs

Lemon, thyme, and rosemary are what keep this soup from feeling flat.

The lemon adds brightness.
The herbs add depth.
Together, they make the broth taste fresh, cozy, and way more interesting than plain chicken soup.

This is where simple food starts to feel elevated.

Broth + Almond Milk Base

The broth keeps it light and savory, while the unsweetened almond milk adds a little creaminess without turning the soup into a heavy cream situation.

It gives you that soft, velvety texture while still keeping the meal balanced and easy to digest.

The Recipe

Serves: 2
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
Protein: ~47g | Calories: ~510

Ingredients

  • 10 oz shredded chicken breast

  • 1½ cups diced squash (butternut or acorn)

  • ½ cup carrot, sliced

  • ½ cup onion, diced

  • 1 clove garlic, minced

  • 1½ cups chicken broth

  • ½ cup unsweetened almond milk

  • ½ tsp thyme

  • ½ tsp rosemary

  • 1 tsp lemon juice

  • 1 cup kale, chopped

  • 1 tsp olive oil

  • Sea salt + pepper

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot. Sauté for 3–4 minutes until fragrant.

  2. Add squash, broth, thyme, and rosemary. Simmer for 15–20 minutes, until the squash is tender and easily pierced with a fork.

  3. Stir in almond milk, shredded chicken, kale, and lemon juice. Simmer for another 5–7 minutes.

  4. Taste, adjust seasoning, and serve warm with a drizzle of olive oil or sprinkle of herbs.

Optional: Add a handful of cooked rice or quinoa for a heartier version.

Macros (approx.)

  • Calories: 510

  • Protein: 47g

  • Fat: 24g

  • Carbs: 32g

Tips & Swaps

✨ Use turkey or rotisserie chicken for ease.
✨ Swap kale for spinach or chard for a milder flavor.
✨ Add extra lemon for brightness or chili flakes for heat.
✨ Meal prep tip: this soup keeps beautifully — the flavor deepens overnight.

Why This Is a Strong & Consistent Meal

This soup checks the boxes without making your life harder.

It has:

  • protein from chicken

  • fiber from squash, kale, and carrots

  • healthy fats from olive oil

  • flavor from lemon and herbs

  • enough comfort to make it feel satisfying

This is exactly what Nourish is about inside my Strong & Consistent System™.

Not perfect eating.
Not boring clean food.
Not restriction dressed up as wellness.

Just food that supports you, fills you up, and helps you keep showing up.

Your Strong & Consistent Step

Make this soup once and eat it twice this week.

That’s it.

You don’t need to reinvent every meal. You need a few supportive recipes you can repeat when life gets full.

This week, let dinner be simple.

Make the soup.
Eat the soup.
Move on with your life.

No extremes.
No perfection.
No excuses.

Want More Simple Food Swaps?

If you’re tired of overthinking food, grab my free guide:

50 Smart Swaps to Transform Your Eating Habits

It’ll help you make simple upgrades without turning your whole life into a full-time wellness project.

Because becoming Healthy AF™ does not require doing the most.

It requires learning what actually supports you — and repeating it.

 
Yield: 2
Author: Laura Paquin
Lemon Herb Chicken Soup with Squash & Kale

Lemon Herb Chicken Soup with Squash & Kale

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Cook modePrevent screen from turning off

Ingredients

  • 10 oz shredded chicken breast
  • 1½ cups diced squash (butternut or acorn)
  • ½ cup carrot, sliced
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1½ cups chicken broth
  • ½ cup unsweetened almond milk
  • ½ tsp thyme
  • ½ tsp rosemary
  • 1 tsp lemon juice
  • 1 cup kale, chopped
  • Sea salt + pepper

Instructions

  1. In a pot, sauté onion, garlic, and carrots in olive oil until fragrant.
  2. Add squash, broth, and herbs. Simmer 15–20 minutes until tender.
  3. Stir in almond milk, lemon juice, shredded chicken, and kale.
  4. Cook 5–7 more minutes. Season and serve with gratitude.

Notes

 Tips & Swaps

✨ Add rice or quinoa for a heartier meal.

✨ Swap chicken for turkey or white beans for a vegetarian twist.

✨ Add extra lemon for brightness or chili flakes for kick.

Nutrition Facts

Calories

500

Fat

24 g

Carbs

30 g

Protein

45 g
Previous
Previous

Golden Glow Scramble with Chicken Sausage & Sweet Peppers

Next
Next

Your Nervous System Called — It Would Like Some Tea