Easy Chicken Kale Soup Recipe

chicken kale soup in a white dutch oven being stirred with wooden spoon with two sourdough breadsticks on the side

A simple recipe with basic ingredients, this chicken kale soup is packed full of flavor from the onions, garlic, and chicken broth. It's the ultimate comfort food – without any guilt!

Course Soup

Cuisine American

Keyword chicken kale soup, soup

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 589kcal

Author Lisa Bass

Ingredients

6 tablespoons unsalted butter 84 grams, divided
2 large chicken breasts about 18 ounces
1/4 cup dry white wine optional
1 medium onion diced
3 medium carrots diced
2 medium potatoes diced
1/4 cup flour 31 grams
3 cups chicken broth divided
2 cups heavy cream
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups kale chopped

Instructions

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 with the white wine, cooking for a few minutes at high heat until the flavor from the chicken is removed from the pan. (optional)
Add one more tablespoon of the butter to the same pot that you cooked the chicken in.
Add the chopped carrots, onions and potatoes and sauté for 10 minutes over medium heat, stirring occasionally.
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 for an additional 3 minutes, stirring occasionally.
Dice the seared chicken breasts into small cubes, approximately 1/2” in size.
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.
A few minutes before serving, add the chopped kale to the soup.
Allow it to simmer for two minutes.

Notes

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.
I like this soup with just salt and pepper, but you could also play around with adding other seasoning to your taste.

Nutrition