Best 11 Chicken Kale Soup Recipes

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Craving a hearty, wholesome soup that's bursting with flavor and goodness? Look no further than this delightful chicken kale soup! This comforting dish is a symphony of flavors, textures, and nutrients, sure to warm your soul on a chilly day. With tender chicken, hearty kale, and a savory broth infused with aromatic vegetables, this soup is a culinary masterpiece.

But that's not all! This versatile recipe offers three variations to cater to your taste preferences. For those who prefer a classic chicken noodle soup, there's a comforting version with tender egg noodles. If you're looking for a low-carb option, the keto-friendly variation replaces noodles with cauliflower rice, creating a satisfying and nutritious meal. And for those who love a creamy and flavorful twist, the creamy Tuscan version incorporates a luscious blend of cream, Parmesan cheese, and sun-dried tomatoes, resulting in a velvety and indulgent soup.

Whichever variation you choose, you'll be delighted by the symphony of flavors in each spoonful. The tender chicken, hearty kale, and aromatic vegetables create a savory and satisfying base, while the variations add their own unique flair. The classic chicken noodle soup offers a comforting and nostalgic twist, the keto-friendly version provides a nutritious and low-carb option, and the creamy Tuscan version delivers a velvety and indulgent experience. So, gather your ingredients and prepare to embark on a culinary journey with this versatile and delicious chicken kale soup!

Let's cook with our recipes!

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP



Kale, Cannellini Bean and Chicken Sausage Soup image

Provided by Bev Weidner

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 Italian chicken sausages (about 12 ounces total), sliced on the bias 1/4-inch thick
6 cups low-sodium chicken broth
One large Parmesan rind (about 2 1/2 ounces) plus freshly grated Parmesan, for serving
Two 15.5-ounce cans cannellini beans, drained and rinsed well
1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
Kosher salt and freshly ground black pepper
8 ounces chopped kale (about 8 cups)
1/3 cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
Crusty bread, for serving

Steps:

  • Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
  • Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
  • Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

CHICKEN LENTIL SOUP WITH KALE



Chicken Lentil Soup With Kale image

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

Steps:

  • In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
  • Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
  • Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
  • Remove bay leaves before serving.

CHICKEN AND KALE TORTELLINI SOUP



Chicken and Kale Tortellini Soup image

With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
6 cups chicken broth
1 package (20 ounces) refrigerated cheese tortellini
1 can (15 ounces) cannellini beans, rinsed and drained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
4 cups coarsely chopped fresh kale (about 2 ounces)
Shaved Parmesan cheese, optional

Steps:

  • Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink., Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.

LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE



Lemony Chicken Soup with Farro, White Beans, and Kale image

Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Soup/Stew     Chicken     Grains     Lemon Juice     Garlic     Bean     Kale     Dill     Dinner     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 16

3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
  • Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
  • Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
  • Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
  • Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
  • Do Ahead
  • Soup can be made 2 days ahead. Chill in a resealable container.

CREAMY CHICKEN AND KALE TORTELLINI SOUP



Creamy Chicken and Kale Tortellini Soup image

A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.

Provided by Hootenanny

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 yellow onion, chopped
2 stalks celery, chopped
3 carrots, chopped
1 tablespoon olive oil
2 tablespoons flour
2 quarts chicken stock
2 cups cooked chicken, skin removed, roughly chopped
19 ounces frozen cheese tortellini
1/2 teaspoon garlic powder
1 teaspoon salt
1 bunch kale, tough stem removed and chopped
1/2 cup half-and-half
1 dash fresh ground pepper, to taste

Steps:

  • In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.

CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP



Chicken Apple Sausage, Kale, and Rice Soup image

I had some leftovers in my fridge and needed to make a quick, nutritious lunch for my son who was not feeling well. I managed to get enough mileage from these ingredients for a family of four to eat lunch off of..woohoo! It was very yummy, soothing, healthful, economical, and low in Weight Watcher points (2 points per serving to be exact, 10 points for the whole pot)..double yay!

Provided by hollygollygee

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon coconut oil (or other oil)
1/2 onion, large
1 carrot, large
1 stalk celery
2 garlic cloves
1 1/2 teaspoons herbes de provence, dried
1 sausage, chicken apple (I used Aidell's from Costco)
4 -5 cups chicken broth
2 leaves kale, large
1/2 cup brown rice (cooked)
salt
pepper

Steps:

  • fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
  • Meanwhile, heat the oil in a soup pot over medium high heat.
  • Add the veggies to the oil and stir. Cook until veggies are softened.
  • Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
  • Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
  • Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
  • While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.

CHICKEN AND KALE SOUP WITH WHITE BEANS



Chicken and Kale Soup with White Beans image

This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green hues of chopped kale and oregano offer bright contrast.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

3 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, cut into 1/4-inch pieces
1 shallot, finely chopped
1/4 cup all-purpose flour
2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup
2 medium russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
2 parsnips, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, cut into 1/2-inch pieces (about 2 cups)
1 dried bay leaf
1 whole chicken breast
1 bunch fresh kale, stems discarded, leaves cut into 1-inch pieces
2 teaspoons finely chopped fresh oregano, or 1 teaspoon dried
1 can (15 1/2 ounces) white beans, rinsed and drained
2 cups low-fat (1 percent) milk

Steps:

  • In a large high-sided skillet or Dutch oven, heat the butter and oil over medium heat. Add onion and shallot; cook until translucent, about 8 minutes. Stir in flour, and continue stirring until thoroughly combined, about 1 minute.
  • Stir in the chicken stock, and add potatoes, parsnips, turnip, bay leaf, and chicken breast. Cover, and bring to a simmer over medium-high heat. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
  • Transfer chicken to a cutting board. Let stand until cool enough to handle. Pull meat from bones, and cut into 1/2-inch pieces. Return chicken meat to skillet, and add kale and oregano. Cook until kale is tender, about 20 minutes.
  • Add beans to skillet, and cook 10 minutes. Stir in milk; cook just until heated through, about 5 minutes. Do not let soup boil or milk may curdle. Remove from heat, and discard bay leaf. Serve hot.

CROCKPOT QUINOA, CHICKEN, AND KALE SOUP



Crockpot Quinoa, Chicken, and Kale Soup image

Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.

Provided by J-Lynn

Categories     Clear Soup

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

Steps:

  • Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
  • Add drained quinoa and pour in chicken broth.
  • Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
  • Remove chicken and shred; return to soup.
  • Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.

CHICKEN SOUP WITH LENTILS AND KALE



Chicken Soup with Lentils and Kale image

Chicken and lentil soup - yum!

Provided by Hungry me

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

olive oil, or as needed
1 ½ cups chopped onion
1 cup coarsely chopped carrot
2 cloves garlic, minced, or more to taste
6 cups chicken broth
½ cup lentils
1 teaspoon crushed dried basil
4 cups chopped kale
¼ teaspoon ground black pepper
1 ½ cups cubed skinless, boneless chicken breasts
1 ear corn, cut from cob
1 large tomato, seeded and coarsely chopped

Steps:

  • Coat a large, nonstick stockpot with oil and heat over medium heat. Add onion, carrot, and garlic. Cook and stir until vegetables are nearly tender, about 8 minutes.
  • Pour chicken broth, lentils, and basil into the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in kale and pepper; return to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Stir chicken, corn, and tomato into the pot. Cover and let simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. Turn off heat and let rest, covered, for 15 minutes more.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.2 g, Cholesterol 34.9 mg, Fat 4.5 g, Fiber 7.1 g, Protein 17.7 g, SaturatedFat 0.7 g, Sodium 1209.3 mg, Sugar 5.6 g

SLOW COOKER QUINOA, CHICKEN AND KALE SOUP RECIPE - (4.3/5)



Slow Cooker Quinoa, Chicken and Kale Soup Recipe - (4.3/5) image

Provided by rbotzl01

Number Of Ingredients 15

1 1/4 lbs boneless skinless chicken breasts (raw)
1 1/4 cups chopped yellow onion (1 medium onion)
1 cup chopped celery (about 3 stalks)
4 cloves garlic, minced
2 Tbsp extra virgin olive oil
3/4 cup dry quinoa
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
4 (14.5 oz) cans low-sodium chicken broth (7 cups)
Salt and freshly ground black pepper, to taste
1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
3 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice
Finely shredded parmesan cheese, for serving

Steps:

  • Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours. Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup. Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.

CHICKEN KALE SOUP



Chicken Kale Soup image

Make and share this Chicken Kale Soup recipe from Food.com.

Provided by Bear-amundi

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups chicken breasts
4 cups kale
1 shallot
1 garlic clove
2 cups carrots
2 cups celery
4 cups chicken broth

Steps:

  • sautee shallot and garlic in pan.
  • add carrots and continue to sautee.
  • add chicken.
  • add celery.
  • add chicken broth, cook for 10 minutes.
  • add kale (cut up, destemmed).

Nutrition Facts : Calories 111.6, Fat 2.1, SaturatedFat 0.5, Sodium 860.7, Carbohydrate 16.4, Fiber 4, Sugar 4.7, Protein 8.3

Tips:

  • Choose the right chicken: For a rich and flavorful soup, use bone-in, skin-on chicken thighs or a whole chicken. If you prefer a leaner soup, you can use boneless, skinless chicken breasts.
  • Brown the chicken: Browning the chicken before adding it to the soup helps to develop flavor and color. You can brown the chicken in a large pot or Dutch oven over medium heat.
  • Use a variety of vegetables: Kale is a great addition to chicken soup, but you can also add other vegetables such as carrots, celery, onions, potatoes, and turnips. If you want to add a bit of sweetness to the soup, you can also add some chopped apples or pears.
  • Season the soup well: Season the soup with salt, pepper, garlic, and thyme. You can also add other herbs and spices to taste. If you want a spicy soup, you can add a pinch of cayenne pepper or red pepper flakes.
  • Let the soup simmer: Simmering the soup for at least 30 minutes allows the flavors to develop and meld together. You can simmer the soup for longer if you want a more flavorful soup.

Conclusion:

Chicken kale soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights. So next time you are looking for a quick and easy meal, give this chicken kale soup a try. You won't be disappointed!

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