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Chicken Kale Soup Recipe

Chicken Kale Soup

iamwinfred
This chicken kale soup is a cozy, nourishing one-pot dinner that comes together in under an hour. A golden base of onion, carrot, and celery simmers with tender shredded chicken and ribbons of kale in a savory, herb-scented broth, finished with a bright splash of lemon. It is light but filling, easy enough for a weeknight, and the leftovers taste even better the next day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 190 kcal

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

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)

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 190kcalCarbohydrates: 9gProtein: 23gFat: 6gSaturated Fat: 1gSodium: 520mgFiber: 2gSugar: 3g
Keyword chicken kale soup, easy weeknight dinner, healthy chicken soup, kale soup recipe, one pot soup
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