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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.