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Healthy Chicken Kale Soup Recipe

Healthy Chicken Kale Soup served in a rustic bowl with carrots and kale

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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.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 celery stalks, chopped
  • 5 large carrots, chopped
  • 6 cloves garlic, chopped
  • 12 teaspoons turmeric (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon ground pepper (more to taste)
  • 1 lbs chicken breasts
  • 2 bay leaves
  • 8 cups chicken bone broth (or regular broth)
  • 4 cups curly kale or lacinato kale, stems removed

Instructions

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!

Notes

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.