I put two cups of chicken broth in a sauce pan and brought to a simmer. Meanwhile, I cut up a potato into small pieces and tossed them in to cook. I added salt and pepper for seasoning and then cleaned and chopped up three stalks of kale, removing the ribs. I added the kale to the broth about 10 minutes after the potatoes so they were both tender and ready to eat 10 minutes later. I squeezed about 1 tbsp of lemon juice in before serving to just brighten and elevate the flavor a bit
This was another hearty and flavorful soup with an emphasis on umami flavor.
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