Best 3 Chicken Soup With Kale Recipes

Seeking comfort in a bowl? Look no further than this wholesome Chicken Soup with Kale, a symphony of flavors that will warm your soul. Immerse yourself in the goodness of tender chicken, vibrant kale, and a medley of vegetables, all simmered to perfection in a savory broth. This soup is not only a culinary delight but also a nutritional powerhouse, brimming with vitamins, minerals, and immune-boosting properties. Let's embark on a culinary journey with three enticing variations: the classic Chicken Soup with Kale, a hearty Slow Cooker Chicken Soup with Kale, and a flavorful Italian Chicken Soup with Kale. Each recipe offers a unique twist on this comforting dish, promising a symphony of flavors that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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

Ingredients

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.

Tips:

Use high-quality ingredients: The better the ingredients, the better the soup will taste. Choose fresh, organic vegetables and free-range chicken.
Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, the soup will be watery and bland. Add the ingredients in batches, if necessary.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Add the kale at the end of cooking: Kale cooks quickly, so add it to the soup just before serving. This will prevent it from becoming overcooked and wilted.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.

Conclusion:

This easy chicken soup recipe with kale is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover chicken. So next time you have a rotisserie chicken or some leftover chicken breasts, give this soup a try. You won't be disappointed!