Description
A hearty and healthy chicken and kale soup packed with flavor! This comforting dish is made with tender shredded chicken, fresh kale, and a mix of aromatic vegetables in a flavorful broth. Perfect for a cozy dinner or meal prep for the week.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken stock (low-sodium preferred)
- 2 cups shredded cooked chicken (rotisserie chicken works well!)
For the Greens:
- 3 cups fresh kale, stems removed and leaves chopped
- 1 medium zucchini, diced (optional for extra veggies)
For Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice (optional, for added brightness)
Optional Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.Build the Broth:
Add the chicken stock, thyme, oregano, and bay leaf to the pot. Bring the mixture to a gentle boil.Add Chicken:
Lower the heat to a simmer and stir in the shredded chicken. Let the soup simmer for about 10 minutes to allow the flavors to meld together.Cook the Greens:
Add the chopped kale and zucchini (if using) to the pot. Stir well and let cook for another 5-7 minutes, or until the kale is tender but still bright green.Season and Finish:
Remove the bay leaf. Stir in the lemon juice for a fresh burst of flavor, if desired. Taste the soup and adjust the seasoning with salt and black pepper as needed.Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of Parmesan cheese, if desired.
Notes
- You can swap kale with spinach or Swiss chard for a milder flavor.
- To make it gluten-free, ensure your chicken stock is certified gluten-free.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: lunch
- Method: Soups
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~220 kcal
- Sugar: 3 g
- Sodium: ~580 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 60 mg