This chicken kale soup is the pot I reach for whenever the weather turns cold and everyone in the house needs something warm and honest.
It starts with a golden base of onion, carrot, and celery, then simmers tender shredded chicken and ribbons of kale in a savory, herb-scented broth.
I have been making versions of this soup for years, and it never gets old, especially on busy weeknights when I want dinner on the table in under an hour.
The method is simple, the ingredients are easy to find, and the leftovers taste even better the next day.
If you want an even heartier bowl, my white bean and kale soup is a close cousin worth trying.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 8 servings (about 1 1/2 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Kale Soup Recipe
This soup is the definition of a cozy, nourishing dinner that does not ask much of you.
Everything cooks in one pot, and the result tastes like it simmered all afternoon.
- Ready in under an hour: Poaching the chicken right in the broth builds flavor fast, so you skip the long simmer of a whole-bird stock.
- Loaded with greens: A full bunch of kale turns tender and silky in the hot broth, so every spoonful has something good in it.
- Lean and satisfying: Shredded chicken breast adds plenty of protein without making the soup heavy.
- Simple pantry staples: You only need basic vegetables, broth, herbs, and a lemon, so it is easy to shop for.
- Great for meal prep: The soup keeps well in the fridge and freezes beautifully for busy days.
- Easy to customize: Add beans, rice, or pasta whenever you want a heartier meal.
You might also enjoy: Chicken Florentine Soup
Ingredients
Everything below is easy to find at any grocery store, and the chicken and kale do most of the heavy lifting.
If you want to stretch the pot into a heartier meal, my chicken barley soup shows how well grains work in a brothy soup like this one.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups)
- 3 celery stalks, sliced (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 cups low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 medium breasts)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 large bunch curly kale (about 8 ounces), stems removed and leaves chopped into bite-size pieces (about 6 cups)
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 2 tablespoons chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving (optional)
Kitchen Equipment Needed
You do not need anything fancy to make this soup, just a roomy pot and a few trusty tools.
A big pot matters most, because the kale starts out piled high before it wilts down into the broth.
- Large Dutch oven or heavy-bottomed 6 to 8 quart stockpot
- Chef’s knife for dicing the vegetables and chopping the kale
- Cutting board with a groove to catch juices
- Instant-read thermometer to confirm the chicken is cooked through
- Meat shredding claws or two forks for shredding the chicken
- Soup ladle for serving
- Wooden spoon, measuring cups, and measuring spoons
- Tongs for lifting the chicken out of the pot
Read Also: Chicken Soup Recipe
Recommended Products for This Recipe
These are the tools and ingredients I genuinely reach for when I make this soup, and each one solves a small problem along the way.
None of them are required, but they make the process smoother and the soup better.
1. Lodge Enameled Cast Iron Dutch Oven
A heavy enameled pot holds steady heat, so the vegetables soften evenly and the broth simmers gently without scorching.
The wide base also gives all that kale room to wilt without overflowing.
It is a kitchen workhorse that I use for nearly every soup I make.
2. ThermoPro Instant Read Meat Thermometer
Overcooked chicken breast turns dry and stringy, and a quick temperature check takes the guesswork out.
Pull the chicken the moment it hits 165°F and it stays juicy even after shredding.
It reads in a couple of seconds, so you never hold the pot lid open for long.
3. Kettle and Fire Chicken Bone Broth
Broth is the backbone of this soup, so a rich, well-made one makes a noticeable difference.
Bone broth brings a fuller body and a more savory flavor than many standard boxed broths.
I like it best when I want the soup to taste like it simmered for hours.
4. Parmigiano Reggiano Wedge
A shower of freshly grated Parmigiano Reggiano adds a salty, nutty finish that plays beautifully with the kale.
Grating it yourself gives you a softer, more flavorful topping than the pre-shredded kind.
Save the rind too and toss it into the pot while the soup simmers for extra depth.
5. Bear Paws Meat Shredder Claws
Shredding hot chicken with two forks works, but claws make quick work of it and save your fingers from the heat.
They pull the chicken into tender, even strands in seconds.
They also come in handy for pulled pork and taco night.
If you want to build a whole soup night around these tools, my chicken noodle soup recipe uses the same pot and the same easy method.
Step-by-Step Instructions: How to Make Chicken Kale Soup
1. Prep the Vegetables, Kale, and Chicken
- Peel the carrots and slice them into 1/4-inch rounds so they cook evenly and tenderly.
- Dice the onion into small, even pieces, and slice the celery about 1/4 inch thick.
- Mince the garlic and set it aside in a small bowl so it is ready to go.
- Hold each kale leaf by the stem and strip the leaf away from the thick center rib, then discard the ribs.
- Stack the leaves, roll them up, and chop them into bite-size pieces, then rinse and drain well.
- Measure out the broth, lemon juice, and seasonings so everything is within reach.
2. Sauté the Onion, Carrots, and Celery
- Place your Dutch oven over medium heat and add the 2 tablespoons of olive oil.
- When the oil shimmers, add the diced onion, sliced carrots, and sliced celery.
- Stir every minute or so for 6 to 8 minutes, until the onion turns soft and translucent.
- Do not let the vegetables brown, because a gentle sauté gives you a sweet, mellow base.
3. Add the Garlic and Thyme
- Add the minced garlic and the dried thyme to the pot.
- Stir constantly for about 1 minute, until the garlic smells fragrant.
- Watch the heat closely here, because burnt garlic turns bitter and can spoil the whole pot.
4. Add the Broth, Chicken, and Seasonings
- Pour in all 8 cups of chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any flavorful bits.
- Add the 2 bay leaves, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
- Nestle the whole chicken breasts into the broth so they are fully submerged.
- Raise the heat to high and bring the liquid just to a boil.
5. Simmer Until the Chicken Is Cooked
- Reduce the heat to medium-low so the broth bubbles gently, and partially cover the pot with the lid.
- Simmer for 18 to 22 minutes, depending on the thickness of the chicken.
- Check the thickest part of a breast with an instant-read thermometer, and look for 165°F.
- If the chicken is not quite done, simmer for another 3 to 5 minutes and check again.
6. Shred the Chicken
- Use tongs to lift the chicken breasts onto a clean cutting board or plate.
- Let them rest for 5 minutes so they are cool enough to handle and the juices settle.
- Shred the chicken into bite-size pieces using two forks or meat shredding claws.
- Keep the pot simmering gently on low while you work, so the broth stays hot.
7. Add the Kale
- Stir the chopped kale into the simmering broth in two or three handfuls, letting each one wilt before adding the next.
- Simmer uncovered for 8 to 10 minutes, until the kale is tender but still bright green.
- Taste a piece of kale to check, and cook a couple of minutes longer if you like it softer.
8. Finish with Lemon and Serve
- Return the shredded chicken to the pot and stir it in.
- Simmer for 2 to 3 minutes so the chicken warms through and soaks up the broth.
- Remove the pot from the heat, fish out the bay leaves, and stir in the 2 tablespoons of lemon juice.
- Taste the soup and add more salt or pepper if it needs it.
- Ladle the soup into warm bowls and top each one with chopped parsley and a sprinkle of grated Parmesan.
Another favorite: Lemon Chicken Orzo Soup
Tips for The Best Chicken Kale Soup
Small details make a big difference in a simple soup like this one.
Kale is the star here, and I learned just how well it holds up in hot broth while perfecting my zuppa toscana.
- Remove the kale ribs: The thick center stems stay tough and bitter, so strip them out before chopping.
- Choose curly kale: Its ruffled leaves soak up broth and hold their texture better than most other greens.
- Add the kale late: Stirring it in near the end keeps it tender and bright instead of dull and mushy.
- Do not boil the chicken hard: A gentle simmer keeps the breasts tender, while a rolling boil can make them rubbery.
- Use a thermometer: Pulling the chicken at exactly 165°F protects the texture of the meat.
- Season in layers: Salting the broth early and tasting at the end gives you a more balanced soup.
- Finish with acid: The splash of lemon juice brightens every flavor, so do not skip it.
- Mind your broth: Low sodium broth lets you control the salt, since regular broth can make the soup too salty.
Serving Suggestions
This soup is a full meal on its own, but a few simple sides turn it into a feast.
I love anything crusty, golden, and perfect for dunking into the broth.
- Crusty bread or garlic bread for soaking up every last drop
- A grilled cheese sandwich cut into soldiers for dipping
- A crisp green salad with a tangy vinaigrette
- Saltine crackers or oyster crackers for the kids
- A lemon wedge on the side for an extra pop of brightness
- A drizzle of good olive oil and a pinch of red pepper flakes on top
Read Also: Skillet Cornbread
Variations of Chicken Kale Soup
Once you have the classic version down, it is easy to switch things up to suit your mood and your pantry.
For a chewier, more filling bowl, stir in cooked wild rice, the same way I do in my chicken and wild rice soup.
- White bean version: Add one 15-ounce can of drained cannellini beans along with the kale.
- Pasta version: Cook ditalini or small shells separately, then add a scoop to each bowl.
- Rice version: Stir in 1 1/2 cups of cooked white or brown rice when you add the chicken back.
- Creamy version: Stir in 1/2 cup of half-and-half at the end for a silkier broth.
- Spicy version: Add 1/2 teaspoon of red pepper flakes with the garlic.
- Sweet potato version: Add 2 cups of diced sweet potato with the broth and simmer until tender.
- Thigh version: Swap in boneless, skinless chicken thighs for a richer, more tender result.
Storage and Reheating
This soup stores beautifully, which makes it one of my favorite recipes to make on a Sunday and enjoy all week.
Let it cool for no more than 2 hours before packing it away, so it stays fresh and safe.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in glass meal prep containers for up to 3 months, leaving about an inch of space at the top for expansion.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Stovetop reheating: Warm over medium-low heat, stirring occasionally, until steaming hot.
- Microwave reheating: Heat in a covered bowl in 60-second bursts, stirring in between.
- Add a splash of broth: The soup thickens as it sits, so thin it with a little broth or water if needed.
- Keep add-ins separate: If you add pasta or rice, store it apart from the soup so it does not soak up all the liquid.
Another cozy make-ahead option: Chicken and White Bean Stew
Nutritional Facts
These numbers are an approximate estimate for one serving, which is about 1 1/2 cups of soup.
If you are counting up your greens for the week, my kale salad is an easy way to eat even more of them.
- Calories: About 190
- Protein: About 23 grams
- Carbohydrates: About 9 grams
- Fat: About 6 grams
- Saturated fat: About 1 gram
- Fiber: About 2 grams
- Sugar: About 3 grams
- Sodium: About 520 milligrams, depending on your broth
Health Benefits of Key Ingredients
Every ingredient in this soup earns its place, and together they make a bowl that is as nourishing as it is comforting.
Here is a quick look at what the main players bring to the pot.
- Kale: A leafy green rich in vitamins A, C, and K, along with fiber and plant compounds.
- Chicken breast: A lean source of high-quality protein that helps you feel full and satisfied.
- Carrots: Packed with beta carotene, which your body converts into vitamin A.
- Garlic: A flavorful staple that has long been valued in home cooking for its savory depth.
- Celery and onion: Low-calorie aromatics that add flavor, fiber, and a little extra nutrition.
- Lemon juice: A good source of vitamin C that also brightens the whole pot.
You might also enjoy: Kale and Roasted Butternut Squash Salad
FAQs About Chicken Kale Soup
1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work wonderfully in this soup.
They stay a little more tender and add extra richness, and they need about 5 to 10 extra minutes of simmering.
2. Can I use rotisserie chicken?
Absolutely, and it is a great shortcut for busy nights.
Skip the poaching step, simmer the vegetables in the broth for about 10 minutes, then add 4 cups of shredded rotisserie chicken with the kale.
3. What kind of kale is best for soup?
Curly kale is my first choice because it holds its texture well and soaks up the broth.
Lacinato kale, also called dinosaur or Tuscan kale, works too and cooks a little faster.
4. Can I freeze chicken kale soup?
Yes, this soup freezes very well for up to 3 months.
Cool it completely, pack it into freezer-safe containers with a little room at the top, and thaw it overnight in the fridge before reheating.
5. How can I make this soup heartier?
Stir in cooked rice, small pasta, or a can of white beans to turn it into a more filling meal.
Rice is my go-to, and my chicken and rice soup shows how cozy it can be.
Chicken Kale Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion about 1 1/2 cups, diced
- 3 medium carrots about 1 1/2 cups, peeled and sliced into 1/4-inch rounds
- 3 stalks celery about 1 cup, sliced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 cups low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts about 3 medium breasts
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 large bunch curly kale about 8 ounces or 6 cups, stems removed and leaves chopped into bite-size pieces
- 2 tablespoons fresh lemon juice from about 1 lemon
- 2 tablespoons fresh parsley chopped, for garnish
- grated Parmesan cheese for serving (optional)
Equipment
- Large Dutch oven or heavy-bottomed 6 to 8 quart stockpot A roomy pot is essential because the kale starts out piled high before it wilts down
- Chef’s knife For dicing the vegetables and chopping the kale
- Cutting board With a groove to catch juices
- Instant-read thermometer To confirm the chicken is cooked through to 165°F
- Meat shredding claws or two forks For shredding the chicken
- Soup ladle For serving
- Wooden spoon
- Measuring cups
- Measuring spoons
- Tongs For lifting the chicken out of the pot
Method
- Peel and slice the carrots into 1/4-inch rounds, dice the onion, slice the celery about 1/4 inch thick, and mince the garlic. Strip the kale leaves from the thick center ribs, discard the ribs, chop the leaves into bite-size pieces, then rinse and drain well.
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery and stir every minute or so for 6 to 8 minutes, until the onion is soft and translucent but not browned.
- Add the minced garlic and dried thyme and stir constantly for about 1 minute, until fragrant. Watch the heat closely so the garlic does not burn.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon. Add the bay leaves, salt, and pepper, nestle the chicken breasts into the broth so they are fully submerged, and bring just to a boil over high heat.
- Reduce the heat to medium-low, partially cover, and simmer for 18 to 22 minutes, until the thickest part of a breast reaches 165°F on an instant-read thermometer. Simmer 3 to 5 minutes more if needed and check again.
- Lift the chicken onto a clean cutting board with tongs and rest for 5 minutes, then shred into bite-size pieces with two forks or meat shredding claws. Keep the pot simmering gently on low.
- Stir the chopped kale into the simmering broth in two or three handfuls, letting each wilt before adding the next. Simmer uncovered for 8 to 10 minutes, until tender but still bright green.
- Return the shredded chicken to the pot and simmer for 2 to 3 minutes to warm through. Remove from the heat, fish out the bay leaves, stir in the lemon juice, and season to taste. Ladle into warm bowls and top with parsley and grated Parmesan.
Nutrition
Notes
- Remove the kale ribs before chopping; the thick center stems stay tough and bitter.
- Curly kale is the best choice because its ruffled leaves soak up broth and hold their texture; lacinato kale works too and cooks a little faster.
- Add the kale near the end of cooking to keep it tender and bright instead of dull and mushy.
- Keep the chicken at a gentle simmer rather than a rolling boil, and pull it at exactly 165°F to keep the meat juicy and tender.
- Season in layers: salt the broth early and taste at the end for a more balanced soup.
- Do not skip the lemon juice; the acid brightens every flavor in the pot.
- Use low sodium broth so you can control the salt level.
- Variations: add a can of drained cannellini beans with the kale, stir in cooked rice or small pasta, swap in boneless skinless chicken thighs (simmer 5 to 10 extra minutes), or stir in 1/2 cup half-and-half at the end for a creamy version.
- Shortcut: skip poaching and add 4 cups shredded rotisserie chicken with the kale after simmering the vegetables in the broth for about 10 minutes.
- Storage: refrigerate in an airtight container up to 4 days or freeze up to 3 months, leaving about an inch of headspace; thaw overnight in the fridge and reheat gently, thinning with a splash of broth. Store any added pasta or rice separately so it does not soak up all the liquid.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken kale soup is proof that a few simple ingredients and a little patience can make something truly comforting.
It is light but filling, easy enough for a weeknight, and special enough to share with people you love.
I hope you give this chicken kale soup recipe a try the next time you need a warm bowl and a fresh start to your week.
If you do, leave a comment below to tell me how it turned out, and feel free to share the recipe with a friend who could use a good pot of soup.
Recommended:
- Tuscan White Bean Soup Recipe
- Chicken Orzo Soup Recipe
- Chicken Gnocchi Soup Recipe
- Italian Sausage Soup Recipe
- Chicken Curry Soup Recipe
