This recipe is so simple and done in only 30 minutes.
Begin by cooking the chicken in a pan. I like to cook it in olive oil on medium heat until it has a light brown crust on both sides.
While the chicken cooks, chop the onion, parsley, and mince the garlic. Add to a pan with the capers, lemon juice, lemon zest, garlic powder, salt, pepper, and olive oil. Sauté on medium heat for about 5 minutes.
After 5 minutes, add the coconut cream and chicken broth. Let this simmer for a couple minutes while you chop the chicken.
Chop the chicken into cubes and chop the kale. Add both ingredients to the soup, stir and you’re ready to serve this unbelievably flavor filled Chicken Piccata Soup!