Chicken Kale Soup
Warm up with a hearty and nutritious bowl of Chicken Kale Soup, a perfect balance of comforting flavors and wholesome ingredients. This easy-to-make recipe combines tender shredded chicken, nutrient-packed kale, and a savory medley of onion, carrots, and celery simmered in a flavorful chicken broth enhanced with thyme and a hint of garlic. Ready in just 45 minutes, this rich and satisfying soup is perfect for busy weeknights or meal prep. The optional splash of lemon juice adds a bright, zesty finish, making it a flavorful choice for lunch or dinner. Serve it steaming hot with crusty bread for a complete, cozy meal that’s as healthy as it is delicious! Ideal for fans of quick soup recipes, winter comfort food, and low-carb dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 pound, boneless and skinless chicken breast
- 8 cups chicken broth
- 6 cups, chopped kale
- 1 teaspoon, dried thyme
- 1 piece bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 tablespoon (optional) lemon juice
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Place the chicken breast in the pot and pour the chicken broth over it.
Add the dried thyme, bay leaf, salt, and black pepper to the soup. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breast from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Add the chopped kale to the soup and cook for another 5 minutes, or until the kale is tender and wilted.
Taste the soup and adjust the seasoning with additional salt, black pepper, or a splash of lemon juice, if desired.
Remove the bay leaf before serving. Serve the soup hot, with crusty bread or crackers if desired. Enjoy!
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 8481 mg | 369% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.6 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4255 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
