This Chicken & Kale Soup is a warm hug in a bowl! It’s packed with tender chicken, fresh kale, and tasty veggies that make every spoonful delightful.
I love how this soup is super simple and can warm up any chilly day. Plus, it’s healthy—so you can feel good while enjoying it. What’s not to love? 😄
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing due to its flavor and health benefits. If you don’t have olive oil, avocado oil or canola oil work just as well. I prefer extra virgin olive oil for its taste.
Onion: Chopped onion adds depth and sweetness to the soup. If you’re out of onions, shallots or leeks can be good substitutes. They provide a milder flavor that still works nicely.
Garlic: Minced garlic gives a lovely aroma and flavor. If you’re sensitive to garlic, you can use garlic powder (about 1/4 teaspoon per clove) instead. Just remember to adjust based on your taste!
Kale: This leafy green is packed with nutrients! If kale isn’t available, spinach or Swiss chard are great substitutes. They’ll add a different flavor but will still fit well in the soup.
Potatoes: I love Yukon Gold potatoes for their creamy texture. You could switch these out for sweet potatoes or even cauliflower for a low-carb alternative.
White Beans: Cannellini beans add creaminess and protein. If you’re looking for a different flavor profile, chickpeas or navy beans can work well too!
How Do I Make Sure My Potatoes Are Tender?
Getting your potatoes just right can make your soup perfect. Here’s how to ensure they’re tender:
- Dice the potatoes evenly so they cook at the same rate.
- Add them to the boiling broth to start cooking immediately. Cover the pot to help speed up the cooking.
- Check for doneness by piercing a potato with a fork. If it goes in easily, they’re ready!
Letting them simmer in the broth enhances their flavor, making them even tastier in the final soup!
How to Make Chicken & Kale Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups kale, chopped
- 2 medium potatoes, diced (such as Yukon Gold)
- 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- Juice of 1 lemon (optional, for brightness)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This delicious Chicken & Kale Soup will take you about 30 minutes in total. You’ll spend about 10 minutes prepping your ingredients and another 20 minutes cooking. It’s a quick and healthy meal that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
2. Add Garlic and Thyme:
Next, add the minced garlic and 1 teaspoon of thyme to the pot with the onions. Cook for another minute, stirring constantly, until the garlic is fragrant. This will make your kitchen smell amazing!
3. Boil and Simmer:
Pour in the 4 cups of chicken broth and bring everything to a boil. Once it’s boiling, add the 2 diced potatoes and turn the heat down to a simmer. Let this cook for about 10-12 minutes, or until the potatoes are tender. You can test a potato by poking it with a fork.
4. Mix In Chicken, Kale, and Beans:
Now it’s time for some hearty ingredients! Stir in the 2 cups of shredded chicken, 2 cups of chopped kale, and the drained white beans. Let the soup simmer for another 5-7 minutes, stirring occasionally until the kale wilts down. It’ll look vibrant and delicious!
5. Season and Serve:
Season your soup with salt and pepper to taste. If you want to brighten the flavors, stir in the juice of 1 lemon. This adds a lovely zing! Remove the pot from heat and serve your hot soup in bowls. Pair it with some crusty bread if you like.
6. Enjoy!
Dig in and enjoy your warm and comforting Chicken & Kale Soup. It’s perfect for cozy nights or when you need a little pick-me-up!
Can I Use Other Types of Greens Instead of Kale?
Absolutely! If you don’t have kale on hand or prefer a different green, spinach or Swiss chard are great alternatives. Just keep in mind that spinach wilts much faster, so add it in the last couple of minutes of cooking.
What Other Proteins Can I Substitute for Chicken?
If you want to switch things up, you can use shredded turkey or even a plant-based protein like chickpeas or tofu. Just make sure to adjust the cooking time if you’re using uncooked proteins, and add them earlier in the process to ensure they fully cook through.
Can I Make This Soup Ahead of Time?
Yes, this soup is perfect for meal prep! You can prepare it in advance and store it in the fridge for up to 4 days. Just reheat gently on the stove. Note that the potatoes may absorb some broth, so you might want to add a splash of water or stock when reheating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, you can freeze the soup for up to 3 months. Just remember to leave some space in the container for the soup to expand as it freezes!
