Soups & Stews

Chicken And Kale Soup

Name: Chicken And Kale Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 medium carrots, peeled and diced; 2 medium potatoes, peeled and diced; 1 large onion, diced; 3 cloves garlic, minced; 2 cups (475ml) chicken broth; 1 cup (115g) fresh kale, stems removed and chopped; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) butter

By Delia Ingram · June 19, 2026 · Soups & Stews

Prep20 min

Cook30 min

Total50 min

Serves6

As the weather starts to cool down, there's nothing like a warm, comforting bowl of soup to bring the family together. One of my favorite recipes to make during this time is Chicken And Kale Soup, a hearty and flavorful dish that's perfect for a cozy night in.

I remember making this soup for the first time when my kids were still young, and it quickly became a staple in our household. The combination of tender chicken, fresh kale, and flavorful vegetables is a match made in heaven, and the best part is that it's incredibly easy to make.

This recipe is great for busy families because it can be made in under an hour, and it's also very versatile. You can customize it to your taste by adding your favorite spices or vegetables, and it's also a great way to use up any leftover chicken or vegetables you have in the fridge.

In this recipe, I'll show you how to make a delicious and comforting Chicken And Kale Soup that's perfect for a weeknight dinner or a special occasion. So, let's get started and make some memories with our loved ones!

One of the things I love about this recipe is that it's a great way to get my family to eat more vegetables. The kale is added at the end of the cooking time, so it retains its nutrients and flavor, and the kids love the way it adds a burst of freshness to the soup.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to get your family to eat more vegetables.
The soup is perfect for a weeknight dinner or a special occasion.
It's a versatile recipe that can be customized to your taste.
It's a great way to use up any leftover chicken or vegetables you have in the fridge.
The soup is comforting and flavorful, making it a great way to warm up on a cold winter's night.

Why This Recipe Works

The key to making a great Chicken And Kale Soup is to use high-quality ingredients and to cook the chicken and vegetables slowly, so they're tender and flavorful. By using a combination of chicken broth, diced vegetables, and fresh herbs, we can create a rich and savory broth that's perfect for a cold winter's night.

Another important factor is the cooking time and temperature. By cooking the soup at a low heat for a longer period, we can ensure that the chicken is cooked through and the vegetables are tender, without losing any of their nutrients or flavor.

The addition of kale at the end of the cooking time is also crucial, as it adds a burst of freshness and nutrients to the soup. By not overcooking the kale, we can preserve its delicate flavor and texture, making it a perfect addition to the soup.

Ingredients You’ll Need

To make this delicious Chicken And Kale Soup, you'll need a few simple ingredients, including chicken, kale, vegetables, and broth. You can find these ingredients at your local grocery store, and you may already have some of them in your pantry.

When shopping for the ingredients, make sure to choose fresh and high-quality produce, as this will make a big difference in the flavor and texture of the soup.

1 lb (450g) chicken thighs, bonelessI like to use boneless chicken thighs for this recipe, as they're easy to cook and add a lot of flavor to the soup. You can also use boneless chicken breasts if you prefer.
2 medium carrots, peeled and dicedThe carrots add a nice sweetness to the soup, and they're also a great source of fiber and vitamins. Make sure to peel and dice them before adding them to the pot.
2 medium potatoes, peeled and dicedThe potatoes help to thicken the soup and add a nice texture. I like to use Russet potatoes for this recipe, as they're high in starch and yield a nice consistency.
1 large onion, dicedThe onion adds a lot of flavor to the soup, and it's also a great source of fiber and antioxidants. Make sure to dice it before adding it to the pot.
3 cloves garlic, mincedThe garlic adds a nice depth of flavor to the soup, and it's also a great source of antioxidants. I like to mince it before adding it to the pot, as this helps to release its flavors.
2 cups (475ml) chicken brothThe chicken broth is the base of the soup, and it adds a lot of flavor and moisture. I like to use low-sodium broth for this recipe, as it allows me to control the amount of salt that goes into the soup.
1 cup (115g) fresh kale, stems removed and choppedThe kale adds a nice burst of freshness to the soup, and it's also a great source of vitamins and antioxidants. Make sure to remove the stems before adding it to the pot, as they can be a bit tough.
1 tsp (5g) dried thymeThe thyme adds a nice herbal flavor to the soup, and it's also a great source of antioxidants. I like to use dried thyme for this recipe, as it's easier to store and has a longer shelf life.
1/2 tsp (2g) saltThe salt helps to bring out the flavors of the other ingredients, and it's also a great source of minerals. I like to use kosher salt for this recipe, as it has a coarser texture and is easier to sprinkle.
1/4 tsp (1g) black pepperThe pepper adds a nice depth of flavor to the soup, and it's also a great source of antioxidants. I like to use freshly ground pepper for this recipe, as it has a more vibrant flavor.
2 tbsp (30g) butterThe butter helps to add a nice richness to the soup, and it's also a great source of flavor. I like to use unsalted butter for this recipe, as it allows me to control the amount of salt that goes into the soup.

Equipment You’ll Need

Large pot or Dutch ovenInstant-read thermometerSharp chef's knife Cutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Chicken And Kale Soup

1
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until it's translucent, about 5 minutes.
2
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3
Add the diced carrots and potatoes, and cook for 5 minutes, stirring occasionally.
4
Add the chicken broth, dried thyme, salt, and pepper. Stir to combine, then add the chicken thighs.
5
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6
Remove the chicken from the pot and let it rest for 5 minutes before chopping it into bite-sized pieces.
7
Add the chopped kale to the pot and cook for 2-3 minutes, or until it's wilted.
8
Add the cooked chicken back to the pot, and stir to combine.
9
Use an instant-read thermometer to check the internal temperature of the chicken, which should be at least 165 F (74 C).
10
Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.
11
Let the soup rest for 10-15 minutes before serving, to allow the flavors to meld together.

Expert Tips

Make sure to use fresh and high-quality ingredients, as this will make a big difference in the flavor and texture of the soup.
Don't overcook the kale, as it can become tough and bitter.
Use a low-sodium broth to control the amount of salt that goes into the soup.
Add the chicken back to the pot in the last 10 minutes of cooking, to prevent it from becoming dry and overcooked.
Let the soup rest for 10-15 minutes before serving, to allow the flavors to meld together.
Consider adding other ingredients, such as diced bell peppers or sliced mushrooms, to make the soup more flavorful and nutritious.
Use a variety of herbs, such as thyme, rosemary, or parsley, to add a unique flavor to the soup.
Serve the soup with a side of crusty bread or a green salad, for a filling and satisfying meal.

Common Mistakes to Avoid

Overcooking the chicken, which can make it dry and tough.
Not using enough broth, which can result in a thick and starchy soup.
Not letting the soup rest before serving, which can prevent the flavors from melding together.
Adding too much salt, which can overpower the other flavors in the soup.
Not using fresh and high-quality ingredients, which can result in a bland and unappetizing soup.
Not cooking the vegetables long enough, which can result in a crunchy and unappealing texture.

Variations and Substitutions

Add some diced bell peppers or sliced mushrooms to make the soup more flavorful and nutritious.
Use a variety of herbs, such as thyme, rosemary, or parsley, to add a unique flavor to the soup.
Add some diced ham or cooked sausage to make the soup more hearty and filling.
Use a different type of broth, such as beef or vegetable broth, to change the flavor of the soup.
Add some grated cheese, such as cheddar or Parmesan, to make the soup more creamy and rich.
Serve the soup with a side of crusty bread or a green salad, for a filling and satisfying meal.
Use a slow cooker to make the soup, which can be a convenient and hands-off way to cook the soup.

What to Serve With Chicken And Kale Soup

This Chicken And Kale Soup is perfect for serving on a cold winter's night, and it's also a great option for a weeknight dinner. You can serve it with a side of crusty bread or a green salad, for a filling and satisfying meal.

Consider adding some grated cheese, such as cheddar or Parmesan, to make the soup more creamy and rich. You can also add some diced ham or cooked sausage to make the soup more hearty and filling.

Serve the soup with a side of crusty bread or a green salad.Add some grated cheese, such as cheddar or Parmesan, to make the soup more creamy and rich.Add some diced ham or cooked sausage to make the soup more hearty and filling.Serve the soup with a side of crackers or croutons.Add some diced bell peppers or sliced mushrooms to make the soup more flavorful and nutritious.Serve the soup with a side of cooked rice or noodles.

Make-Ahead, Storage, Freezing and Reheating

This Chicken And Kale Soup can be stored in the fridge for up to 3 days, or frozen for up to 3 months. To freeze the soup, let it cool completely, then transfer it to an airtight container or freezer bag.

To reheat the soup, simply thaw it overnight in the fridge, then reheat it on the stovetop or in the microwave. You can also reheat it in a slow cooker, which can be a convenient and hands-off way to cook the soup.

When reheating the soup, make sure to stir it occasionally, to prevent the soup from sticking to the bottom of the pot. You can also add some extra broth or water, if the soup becomes too thick.

It's also a good idea to label the container or bag with the date and the name of the soup, so you can easily keep track of how long it's been stored.

Frequently Asked Questions

Can I use frozen kale instead of fresh kale?

Yes, you can use frozen kale instead of fresh kale. Just make sure to thaw it first and squeeze out as much water as possible before adding it to the soup.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Can I add other ingredients to the soup?

Yes, you can add other ingredients to the soup, such as diced bell peppers or sliced mushrooms. Just make sure to cook them until they're tender before adding them to the soup.

How long can I store the soup in the fridge?

You can store the soup in the fridge for up to 3 days. Just make sure to cool it completely before refrigerating it, and reheat it to an internal temperature of 165 F (74 C) before serving.

Can I freeze the soup?

Yes, you can freeze the soup. Simply cool it completely, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months.

How do I reheat the soup?

What can I serve with the soup?

You can serve the soup with a side of crusty bread or a green salad, for a filling and satisfying meal. You can also add some grated cheese, such as cheddar or Parmesan, to make the soup more creamy and rich.

Can I make the soup ahead of time?

Yes, you can make the soup ahead of time. Simply cook the soup, then cool it completely and refrigerate or freeze it until you're ready to serve it.

The Full Recipe

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