Chicken and Kale Soup
This is the best easy and healthy chicken soup! It is made with immune boosting ingredients like garlic, kale, and turmeric, and all comes together quickly in one pot! Just what you need for a cool fall or cold winter day.
Make sure to get this chicken and kale soup on your list of things to make as we approach cold and flu season. Or get it made now and freeze some for when you need it – you’ll be glad you did!
There is just something so satisfying about pulling out homemade chicken soup from the freezer. I try to keep some of this soup frozen in individual serving sizes throughout the winter so when healthy chicken soup is needed, it’s ready!
Some of m my other favorite soups/chilis include my Southwest Chicken Chili and Vegetarian Sweet Potato and Quinoa Chili.
Chicken and Kale Soup
- ▢ 1 yellow onion, chopped
- ▢ 4 celery stalks, chopped
- ▢ 5 large carrots, chopped
- ▢ 6 cloves garlic, chopped
- ▢ 2 tbsp. extra-virgin olive oil
- ▢ 1-2 tsp. turmeric (see notes)
- ▢ 1 tsp. dried oregano
- ▢ 1 tsp. dried thyme
- ▢ 1 tsp. salt (more to taste)
- ▢ 1/2 tsp. ground pepper (more to taste)
- ▢ 1-1 1/2 lbs. chicken breasts (see notes)
- ▢ 2 bay leaves
- ▢ 8 cups chicken bone broth (stock or regular broth works too)
- ▢ 4 cups curly kale or lacinto kale, stems removed (I prefer curly kale for this soup)
- Heat a large stock pot (or dutch oven) over medium high heat. Add onion, celery, carrots, garlic, and olive oil. Cook veggies until they begin to soften and onions are translucent (about 10-15 minutes).
- Add the turmeric, oregano, thyme, salt, and pepper, and cook for an additional minute or two, stirring frequently.
- Add uncooked chicken breasts and bay leaves on top of veggies. Pour broth over veggies and chicken, ensuring chicken is fully covered by the broth.
- Bring to a boil and then reduce heat to medium low and keep at a simmer (uncovered). Simmer for 20-30 minutes, or until chicken is cooked and easily shreds with a fork.
- Remove cooked chicken from pot and place on a cutting board. Using two forks, shred chicken.
- Add shredded chicken back to pot. Add kale and continue to cook until kale is wilted (about two minutes). Keep at a low simmer until ready to eat.
- Start with a minimum of 1 tsp. of turmeric. Taste soup after chicken has fully cooked and if the flavor isn't too much, add another ½ - 1 tsp. more. Turmeric has a strong flavor, so start small and add more to taste.
- I usually opt for closer to 1 ½ lbs of chicken for this recipe, as I like it very hearty. But if you have less than that, it will still turn out great.
- If your chicken breasts are on the larger side, cut them in half to speed up the cooking time.
- Add additional salt and pepper to taste after chicken is shredded and added back to soup.
- I recommend all organic ingredients when possible.
Does freezing the cooked soup affect the kale as far as texture is concerned? Or, should I freeze without kale and add the kale before serving?
Can I substitute green cabbage for the kale?