The best chicken and kale soup recipe! Made with immune-boosting ingredients like fresh garlic, leafy green kale, bone broth, and golden turmeric. This healthy chicken soup comes together quickly in one pot and is so easy to make.
1. Heat a large stock pot or Dutch oven over medium-high heat. Add olive oil, onion, celery, carrots, and garlic. Cook until veggies begin to soften and onions are translucent, about 10 minutes.
2. Add turmeric, oregano, thyme, salt, and pepper. Cook for 1–2 more minutes, stirring frequently.
3. Place uncooked chicken breasts and bay leaves on top of veggies. Pour broth over the chicken to fully cover.
4. Bring soup to a boil, then reduce heat to medium-low and simmer uncovered for 25–30 minutes, or until the chicken is fully cooked.
5. Remove chicken and place on a cutting board. Shred with two forks.
6. Return shredded chicken to the pot. Add kale and simmer for 2 more minutes until wilted.
7. Adjust seasoning as needed. Remove bay leaves before serving. Enjoy!
Start with 1 teaspoon of turmeric and add more to taste—turmeric has a strong flavor.
Cut large chicken breasts in half for quicker cooking.
Rotisserie chicken can be used—just add with kale and broth and simmer for 5–10 minutes to heat.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Ensure broth has no added sugar for a Whole30 or Paleo version.
Find it online: https://cookingwithramsay.com/healthy-chicken-kale-soup/