Healthy Chicken & Kale Soup
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This healthy Chicken and Kale Soup is an easy chicken soup recipe! This naturally gluten free chicken soup is full of big pieces of chicken breast, carrots, celery, and onion – just like traditional chicken noodle soup. But, instead of noodles, this soup is loaded with kale!
If you are looking for more broth based soup recipes, check out my Meyer Lemon Chicken & Wild Rice Soup, Chicken & Potato Soup, or my Easy Wonton Soup.
Table of Contents
I love this healthy Chicken and Kale Soup because not only is it healthy, but it’s also delicious! I use Organic Prairie Chicken Breasts so there are big pieces of chicken along with the traditional carrots, celery, and onion that you’d find in traditional chicken noodle soup. But instead of noodles, I use kale for a gluten free chicken soup that is so good!
This easy chicken soup recipe can be made using chicken broth or chicken bone broth. I love using bone broth in recipes because it adds more protein and the added health benefits. Check out my article Benefits of Bone Broth and How to Enjoy It. Use code MIMIBAKESCOOKIES for 20% off my favorite bone broth from Kettle & Fire!
This easy chicken soup recipe has only 8 ingredients and it’s so easy to make! I make this in my slow cooker, but you can just as easily make it in Dutch oven or pot on the stove as well.
Why You'll Love This Recipe
Healthy: This Chicken and Kale Soup is a healthier take on the classic chicken noodle because I use kale in place of noodles. You can also add in noodles if you want.
Gluten Free: This gluten free chicken soup is a simple naturally gluten free recipe! While bread is my favorite, I do enjoy eating gluten free sometimes as well. But, if you're not gluten free — bread goes really well with this soup, haha!
Slow Cooker Recipe: This is a very easy chicken soup recipe because you can use your slow cooker! I love slow cooker recipes because you can set it and forget it for hours while you go about your day, and then dinner is just miraculously ready.
Ingredients
Organic Prairie Chicken Breasts
Kettle & Fire Chicken Bone Broth (use code MIMIBAKESCOOKIES for 20% off)
Organic Carrots
Organic Celery
Salt and Pepper
Organic Yellow Onion
Organic Kale
Tools Needed
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Step by Step Instructions
Step 1
First step is chopping the carrots, celery, and onion. I roughly chop these so there are larger pieces of each!
Step 2
Next, chop the chicken into cubes that are about 1-inch. Season the chicken with salt and pepper.
Step 3
Using your slow cooker (or Dutch oven), add ghee (or you can also use olive oil) and sear the chicken for 2 to 3 minute. Then add in the bone broth.
Step 4
Turn the heat to low or simmer if you are using a Dutch oven on the stove and add in the veggies. Sit back while your soup simmers and cooks!
Step 5
When the veggies are cooked to your liking, then add in the kale and cook for an addition couple minutes. The kale doesn’t need much time!
Easy Substitutions
- You can use spinach in place of kale.
- You can use chicken thighs in place of breasts if you prefer.
- If you want to add noodles, you can add them in about 15 to 20 minutes before the soup is done. This way they won't over cook.
- You can serve with bread or toast.
FAQ's
I love serving this with fresh bread or toast. You can also serve it with potatoes, try my Bone Broth Mashed Potatoes.
Store extra in an airtight container in the fridge for up to 5 days.
Reheat in the microwave or over the stove top until hot.
Craving More?
Healthy Chicken & Kale Soup
Equipment
Ingredients
- 8 ounces carrots
- 1 stalk of celery
- 1 yellow onion
- 1 pound Organic Prairie Chicken Breasts
- 2 tablespoons Organic Valley Ghee
- Salt and pepper
- 32 ounces chicken bone broth (or chicken broth)
- 6 cups kale
Instructions
- Slice carrots and celery into ½-inch slices. Roughly chop the onion. Set aside.
- Cut chicken into 1-inch cubes, and season with salt and pepper.
- Using a slow cooker (or Dutch Oven or 6-quart pot), add ghee and put over high heat. Sear chicken for 2 to 3 minutes. Add in bone broth.
- Turn heat to low and add the carrots, celery, and onion and stir to combine. If using a pot, cover with a lid. Allow to cook on low for 1 ½ hours, or until the veggies are cooked to your liking.
- Add in kale and stir to combine, and cover with the lid to steam for 2 to 3 minutes.
- Serve immediately.
Notes
Nutrition
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