Lemon Herb Chicken Soup with Squash & Kale

Dinner

Oct 27

This is more than soup — it’s your cozy Friday night ritual in liquid form.
It’s the kind of meal that wraps around you like a weighted blanket after a long week: warm, mineral-rich, and full of brightness from fresh lemon and herbs.

Made with shredded chicken, golden squash, and vibrant kale, this soup nourishes your body while gently signaling your nervous system that it’s okay to slow down.

It’s comfort food, the Sacred Herb Studio™ way — grounding, simple, and full of love.

💪 Why This Soup Heals + Grounds

🍗 Chicken
Lean, high-protein, and deeply restorative. It supports muscle recovery, hormone balance, and stable blood sugar — keeping you full and calm.
Fun fact: Homemade-style chicken soups actually contain amino acids like cysteine, which help reduce inflammation and support immunity.

🎃 Squash
Soft, slightly sweet, and earthy — squash nourishes your root energy, supports digestion, and adds that subtle sweetness that feels like self-care.

🌿 Kale
Mineral-dense and detoxifying, kale brings grounding energy to this meal.
It’s rich in magnesium, which helps your body unwind (especially when you’ve been go-go-go all week).

🍋 Lemon + Herbs (Thyme & Rosemary)
These bring the freshness and cleansing energy — purifying, brightening, and uplifting. Lemon cuts through heaviness, while herbs bring both flavor and healing.

🥣 Broth + Almond Milk Base
Lightly creamy but not heavy — this combination supports gut health while creating a luxurious, velvety texture.

🍴 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

Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot. Sauté for 3–4 minutes until fragrant.
Add squash, broth, thyme, and rosemary. Simmer for 15–20 minutes, until the squash is tender and easily pierced with a fork.
Stir in almond milk, shredded chicken, kale, and lemon juice. Simmer for another 5–7 minutes.
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.

💬 Sacred Herb Studio™ Ritual

When you stir this soup, stir clockwise — a little witchy trick to infuse it with warmth, healing, and calm.
Breathe in the scent of lemon and herbs — that’s your nervous system unclenching.

This isn’t just dinner. It’s restoration in a bowl.
You’ve moved through the week, given your energy, and now it’s time to pour some back into yourself.

📸 Tag your cozy bowl with #SacredHerbEats — because slowing down is self-care.

Yield: 2

Author: Laura Paquin