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Healthy and hearty Chicken and Kale Soup will warm you up on a cold night. Serve it with Ditalini pasta or brown rice.
On Day 4 of 30 Days of Clean Eating, I wanted to share this easy Chicken and Kale Soup Recipe that I made for dinner this week. I will eat it for lunch a couple of time as well this week.
Soups are a really great way to get lots of vegetables into your diet. It freezes well too which makes it the perfect go-to quick dinner if you are in a pinch instead of going out to a restaurant or grabbing take-out.
INGREDIENTS
1 3 -4 lb Whole Chicken
1 lb of Baby Carrots, sliced
5 celery stalks, sliced
1 large onion, chopped
1 bag of fresh Kale, chopped (I find these around the leaf lettuces in my store)
3 Bay leaves
1 tablespoon Poultry Seasoning
¼ teaspoon Salt
½ teaspoon of Pepper
Great Northern White Beans, Optional (soak your own dry beans to avoid the sodium added to canned)
Brown Rice or Ditalini Pasta, Optional
DIRECTIONS
1. Boil the whole chicken for about 40 minutes. (add enough water to cover the chicken)
2. Remove the chicken from broth and set aside to cool so you can remove the meat from the bones. Cut the meat into small chunks.
3. Skim off all the fat you can from the top of broth (I use a ½ cup measuring cup for my scooping)
4. Add remaining ingredients. Celery, Carrots, Kale, Bay Leaves, Poultry Seasoning, salt and pepper.
5. Cook for 30 mins – 1 hour
6. Then add back the chicken.
7. Cook for 1 more hour or until veggies are tender.
Chicken and Kale Soup Recipe
Here’s a healthy and hearty Chicken and Kale Soup to warm you up on a cold night. Serve it with ditalini pasta or brown rice.
3 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours 40 minutes minutes
Total Time: 2 hours hours 50 minutes minutes
Servings: 4
Calories: 586kcal
Author: Sherri Hagymas
Ingredients
- 4 lb Whole Chicken
- 1 lb Baby Carrots sliced
- 5 Celery stalks sliced
- 1 Onion chopped
- 16 ounces fresh Kale chopped (I find these around the leaf lettuces in my store)
- 3 Bay leaves
- 1 tablespoon Poultry Seasoning
- ¼ teaspoon Salt
- ½ teaspoon Pepper
- Great Northern White Beans optional (soak your own dry beans to avoid the sodium added to canned)
- Brown Rice or Ditalini Pasta optional
Instructions
Boil the whole chicken for about 40 minutes. (add enough water to cover the chicken)
Remove the chicken from broth and set aside to cool so you can remove the meat from the bones. Cut the meat into small chunks.
Skim off all the fat you can from the top of broth (I use a ½ cup measuring cup for my scooping)
Add remaining ingredients. Celery, Carrots, Kale, Bay Leaves, Poultry Seasoning, salt and pepper.
Cook for 30 mins - 1 hour
Then add back the chicken.
Cook for 1 more hour or until veggies are tender.
Notes
Nutritional information does not include pasta or beans. Adjust accordingly.
Nutrition
Calories: 586kcal | Carbohydrates: 24g | Protein: 46g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 163mg | Sodium: 470mg | Potassium: 1407mg | Fiber: 4g | Sugar: 7g | Vitamin A: 27525IU | Vitamin C: 146.1mg | Calcium: 268mg | Iron: 5.2mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Reader Interactions
Comments
Faylinn
My roommate has been sick for the last few days, and so I know that she would really appreciate it if I made her some chicken soup. She really likes kale, which is why I think that she would enjoy this recipe. I don’t have any white beans, though, but I think that it would be just fine to substitute that with black beans.Reply
Sherri
I’m sure black beans would be fine as well. 🙂
Reply