Chicken & Kale Soup – Cozy, Nourishing, and Weeknight-Friendly

This Chicken & Kale Soup is comfort in a bowl. It’s the kind of meal you want when you need something warm, filling, and good for you without a lot of fuss. The broth is savory, the chicken is tender, and the kale gives it a fresh, slightly earthy finish.

Add a squeeze of lemon and a sprinkle of parmesan, and it tastes like you put in way more time than you did. It’s great for cozy nights, busy weeks, or whenever you want something simple and satisfying.

Chicken & Kale Soup - Cozy, Nourishing, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3–4 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried oregano (or 2 teaspoons fresh)
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs (or 3 cups shredded rotisserie chicken)
• 1 bunch kale (curly or lacinato), stems removed, leaves chopped (about 6–8 cups loosely packed)
• 1 cup small pasta, rice, or diced potatoes (optional; choose one)
• Juice of 1/2–1 lemon, to taste
• Salt and black pepper, to taste
• Red pepper flakes (optional, for a little heat)
• Fresh parsley, chopped, for garnish (optional)
• Grated parmesan, for serving (optional)

Method

 

1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened and fragrant.
2. Build the flavor: Stir in the garlic, thyme, oregano, and bay leaf. Cook 30 seconds to 1 minute until the garlic smells amazing, but don’t let it brown.
3. Add broth and chicken: Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts or thighs. Reduce to a simmer, cover, and cook 12–18 minutes, until the chicken is cooked through.
4. Shred the chicken: Transfer the chicken to a plate. Shred with two forks into bite-size pieces. Keep the pot simmering.
5. Cook the starch (optional): If using pasta, rice, or potatoes, add them to the pot now. Simmer until tender (pasta 7–10 minutes, rice 12–15 minutes, potatoes 10–12 minutes).
6. Add the kale: Stir in the chopped kale. Simmer 3–5 minutes until wilted but still bright green.
7. Finish and season: Return the shredded chicken to the pot. Add lemon juice, then taste and season with salt, pepper, and red pepper flakes if you like a little heat.
8. Serve: Ladle into bowls. Top with parsley and a light shower of parmesan. Serve with crusty bread if you’re feeling cozy.

What Makes This Special

This soup hits that sweet spot between hearty and light. You get protein from the chicken, fiber and vitamins from the kale, and a broth that’s rich without being heavy.

It’s quick enough for a weeknight but feels like something you’d serve to friends.

• Balanced and bright: A clean chicken broth base with garlic, herbs, and lemon keeps flavors fresh.
• One pot, minimal prep: Straightforward ingredients, easy steps, and very little cleanup.
• Flexible: Works with rotisserie chicken, different greens, or whatever veggies you have on hand.
• Meal-prep friendly: Keeps well and reheats beautifully for lunches all week.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3–4 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried oregano (or 2 teaspoons fresh)
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs (or 3 cups shredded rotisserie chicken)
• 1 bunch kale (curly or lacinato), stems removed, leaves chopped (about 6–8 cups loosely packed)
• 1 cup small pasta, rice, or diced potatoes (optional; choose one)
• Juice of 1/2–1 lemon, to taste
• Salt and black pepper, to taste
• Red pepper flakes (optional, for a little heat)
• Fresh parsley, chopped, for garnish (optional)
• Grated parmesan, for serving (optional)

How to Make It

1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened and fragrant.
2. Build the flavor: Stir in the garlic, thyme, oregano, and bay leaf.

   Cook 30 seconds to 1 minute until the garlic smells amazing, but don’t let it brown.

3. Add broth and chicken: Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts or thighs. Reduce to a simmer, cover, and cook 12–18 minutes, until the chicken is cooked through.
4. Shred the chicken: Transfer the chicken to a plate.

   Shred with two forks into bite-size pieces. Keep the pot simmering.

5. Cook the starch (optional): If using pasta, rice, or potatoes, add them to the pot now. Simmer until tender (pasta 7–10 minutes, rice 12–15 minutes, potatoes 10–12 minutes).
6. Add the kale: Stir in the chopped kale.

   Simmer 3–5 minutes until wilted but still bright green.

7. Finish and season: Return the shredded chicken to the pot. Add lemon juice, then taste and season with salt, pepper, and red pepper flakes if you like a little heat.
8. Serve: Ladle into bowls. Top with parsley and a light shower of parmesan.

   Serve with crusty bread if you’re feeling cozy.

How to Store

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Freeze in portioned containers for up to 3 months. If using pasta or rice, consider cooking it separately and adding it fresh when reheating to avoid mushiness.
• Reheat: Warm gently on the stove over low-to-medium heat or microwave in short bursts, stirring between intervals. Add a splash of water or broth if it thickens too much.

Health Benefits

• Protein-rich: Chicken helps keep you full and supports muscle recovery.
• Loaded with vitamins: Kale brings vitamins A, C, and K plus antioxidants that support immune health and bone strength.
• Gut-friendly: Onions, garlic, and veggies add fiber and prebiotics for better digestion.
• Hydrating and light: A broth-based soup hydrates and feels nourishing without being heavy.
• Lower sodium option: Using low-sodium broth lets you control the salt content.

What Not to Do

• Don’t overcook the chicken: It dries out and turns stringy.

  Pull it as soon as it’s cooked through and shred gently.

• Don’t skip seasoning: Taste as you go. Broth, lemon, salt, and pepper need balancing to keep the soup bright and flavorful.
• Don’t boil aggressively after adding kale: A gentle simmer keeps the greens tender and vibrant, not dull and bitter.
• Don’t add delicate starches too early: Pasta and rice can bloat and turn mushy if they sit too long in hot broth.
• Don’t forget acidity: A squeeze of lemon at the end wakes everything up. Without it, the soup can taste flat.

Recipe Variations

• Rotisserie shortcut: Use shredded rotisserie chicken and skip the poaching step.

  Add it when you add the kale so it stays tender.

• White bean boost: Stir in a can of drained cannellini beans for extra fiber and creaminess.
• Ginger and turmeric twist: Add 1 tablespoon grated fresh ginger and 1/2 teaspoon ground turmeric with the garlic for a soothing, golden broth.
• Lemony orzo version: Swap pasta for orzo and add extra lemon zest for a light, Mediterranean feel.
• Creamy style: After simmering, stir in a splash of cream or swirl in Greek yogurt off the heat for a silky finish.
• Grain swap: Use farro, barley, or quinoa instead of pasta. Cook times vary; add earlier for barley/farro, later for quinoa.
• Different greens: Try Swiss chard, spinach, or collard greens. Spinach wilts in 1–2 minutes; add it last.
• Spicy kick: Add a diced jalapeño with the onions or finish with chili oil.

FAQ

Can I make this in a slow cooker?

Yes.

Add all ingredients except the kale and lemon to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, stir in the kale, and cook 10–15 minutes more.

Finish with lemon and seasoning.

What’s the best kale for soup?

Curly kale holds up well and adds body. Lacinato (dinosaur) kale is softer and silkier. Both work, so use what you like or what’s freshest.

How do I prevent soggy pasta?

Cook the pasta separately and add it to bowls just before serving.

Or, add it to the soup near the end and plan to eat it the same day. For leftovers, store pasta and soup separately.

Can I use frozen kale?

Yes. Add it straight from the freezer and simmer a few extra minutes.

It won’t be as vibrant as fresh, but it’s convenient and still tasty.

Is there a dairy-free option?

The base recipe is dairy-free. Just skip the parmesan or use a dairy-free alternative. A drizzle of olive oil or extra lemon gives a nice finish.

How can I thicken the soup?

Mash some of the cooked potatoes or beans into the broth, or simmer uncovered to reduce slightly.

You can also whisk in a cornstarch slurry (1 teaspoon cornstarch with 1 tablespoon water) and simmer for a minute or two.

What if I only have chicken thighs?

Great choice. Thighs stay juicy and add richer flavor. Simmer until just cooked, then shred.

Everything else stays the same.

In Conclusion

Chicken & Kale Soup is simple, nourishing, and endlessly flexible. It’s the kind of recipe you’ll make once and then keep tweaking to fit your mood and your pantry. With clean flavors, easy steps, and a cozy payoff, it’s a weeknight regular that never gets old.

Keep a lemon on hand, grab a bunch of kale, and you’re halfway there to a bowl that tastes like home.