Easy Chicken Kale Soup Recipe

If you are looking for a healthy meal, this chicken kale soup is calling your name. A simple recipe with basic ingredients is packed full of flavor from the onions, garlic, and chicken broth. It’s the ultimate comfort food – without any guilt!

Now that spring has sprung, soup season may be coming to an end soon. Here at the farmhouse, though, it is still chilly, especially for dinner time.

So, I am not quite ready to give up the comfort and convenience of throwing together a delicious, hearty soup for dinner.

My latest healthy chicken soup recipe is packed with veggies and flavor. Made with carrots and kale, it’s a great way to get all those important vitamins and minerals in for the day.

If you are unsure about kale, I highly recommend you give this a try before you knock it. I don’t generally eat kale on its own, but in this soup, it is delicious! 

Why you’ll love this recipe:

Healthy: Packed with vegetables, lean chicken, and protein-packed chicken broth, this soup is a healthy-eaters dream.

Flavorful: There are so many great classic flavors in this with the garlic, onion, and chicken broth. Plus, the heavy cream adds that touch of creaminess that brings all the comfort.

Easy: There are no fancy tricks with this recipe. It’s super simple to make and throw together for a delicious weeknight meal. 

Tips for the most flavorful soup

• Deglaze your pot or dutch oven after you sear the chicken. I like to use a little bit of dry white wine to do this. It really helps bring out the flavor of the soup.
• Use homemade chicken bone broth to upgrade the flavor and the health benefits. Learn how to make your own using an instant pot here.
• I like this soup with just salt and pepper, but you could also play around with adding other seasoning to your taste. 

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Ingredients

Unsalted butter

Chicken breasts – I like to sear two large raw chicken breasts to get the most flavor. You could also use cooked crockpot chicken (or Instant Pot), or rotisserie chicken.

Onion

Carrots

Potatoes – you can use your favorite kind of potato here.

Flour – I use all-purpose. Other flours may work, but you may need to adjust the amount of chicken stock.

Chicken broth – homemade always gives a boost of flavor to your soup. Here’s how I make mine.

Heavy cream – if you are dairy free, you could substitute full-fat coconut milk instead.

Garlic

Salt

Black pepper – preferably freshly ground

Kale

Dry white wine (optional)

Tools you may need

Dutch oven or large soup pot 

Sharp knife

Wooden spoon 

Searing pan (I like to use a cast iron skillet to sear my meat, like this one)

Measuring cups and spoons or a kitchen scale

FAQ

Is kale good for you in soup?

Kale is full of vitamins, including A, B6, C, and K. It is also a great source of fiber. You still get all those vitamins when you add it to soup!

What is the best soup to eat when you’re sick?

Soup made with bone broth is a great option. It helps hydrate you and gives you a boost of protein. Adding garlic, which has antiviral properties, to your soup is also great, along with other veggies. 

Can you freeze chicken and kale soup?

Yes! I love to make a big batch of this soup and freeze for later.

Use an airtight container (I like to use a glass quart jar –  just make sure not to fill it all the way to the top). Freeze for up to 3 months. 

How To Make Chicken Kale Soup

Sear the chicken

Add 1 tablespoon of the butter to a large pot or Dutch oven over high heat. 

Allow the butter to melt. Add the chicken breasts, and sear for a few minutes on each side, to add color and flavor to the chicken. It doesn’t need to be cooked all the way through at this point. Remove the chicken breasts and set aside.

Deglaze the pot

Deglaze the pot with the white wine, cooking for a few minutes at high heat until the flavor from the chicken is removed from the pan. (This is an optional step, but really increases the flavor!)

Sauté the vegetables

Add one more tablespoon of the butter to the same pot that you cooked the chicken in. Add the carrots, onions and potatoes and sauté for 10 minutes over medium heat, stirring occasionally.

Make the roux

Add the remaining 4 tablespoons butter and the flour to a small saucepan. Cook over medium heat for 3-4 minutes, stirring constantly. Add 1 cup of the chicken broth and cook an additional 3 minutes, stirring occasionally.

Cut the chicken

Dice the seared chicken breasts into small cubes, approximately 1/2” in size.

Simmer the soup

Add the roux, diced chicken, remaining chicken broth, cream, minced garlic, salt and pepper to the pot with the vegetables. Bring to a simmer and cover for 30 minutes, or until the carrots and potatoes are tender and the chicken is cooked through.

Add the kale

A few minutes before serving, add the chopped kale to the soup. Allow it to simmer for two minutes. 

Serve and enjoy!

How To Serve Chicken Kale Soup

Our favorite thing to eat with this soup is sourdough breadsticks. They are perfect for dipping in the broth and getting every last drop!

Adding in some sourdough crackers on top would be delicious as well! 

Find more homemade soups from the farmhouse:

• Roasted Butternut Squash Soup
• Easy Homemade Noodles For Soup
• Sausage Sauerkraut Soup
• Homemade Creamy Chicken And Gnocchi Soup
• Cheeseburger Soup Recipe

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

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