Heat the oil in a soup pot over medium-low heat. Add the onion and garlic; saute for 5 minutes, stirring occasionally. Add the chicken, hers and bay leaf. raise the heat to medium-high and cook for 5 more minutes.
Pour in the broth and lemon juice. Reduce the heat, cover and simmer for 20 minutes.
Turn off the heat and remove the bay leaf. Add the kale and stir until slightly wilted.
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