Chicken and Kale Soup Recipe

Healthy and hearty Chicken and Kale Soup will warm you up on a cold night. Serve it with Ditalini pasta or brown rice.

On Day 4 of 30 Days of Clean Eating, I wanted to share this easy Chicken and Kale Soup Recipe that I made for dinner this week.  I will eat it for lunch a couple of time as well this week.

Soups are a really great way to get lots of vegetables into your diet.  It freezes well too which makes it the perfect go-to quick dinner if you are in a pinch instead of going out to a restaurant or grabbing take-out.

INGREDIENTS

1 3 -4 lb Whole Chicken

1 lb of Baby Carrots, sliced

5 celery stalks, sliced

1 large onion, chopped

1 bag of fresh Kale, chopped (I find these around the leaf lettuces in my store)

3 Bay leaves

1 TBSP Poultry Seasoning

1/4 TSP Salt

1/2 TSP of Pepper

Great Northern White Beans, Optional (soak your own dry beans to avoid the sodium added to canned)

Brown Rice or Ditalini Pasta, Optional

DIRECTIONS

1. Boil the whole chicken  for about 40 minutes. (add enough water to cover the chicken)

2.  Remove the chicken from broth and set aside to cool so you can remove the meat  from the bones.  Cut the meat into small chunks.

3.  Skim off all the fat you can from the top of broth (I use a 1/2 cup measuring cup for my scooping)

4.  Add remaining ingredients. Celery, Carrots, Kale, Bay Leaves, Poultry Seasoning, salt and pepper.

5. Cook for 30 mins – 1 hour

6.  Then add back the chicken.

7.  Cook for 1 more hour or until veggies are tender.

Chicken and Kale Soup Recipe

Here’s a healthy and hearty Chicken and Kale Soup to warm you up on a cold night. Serve it with ditalini pasta or brown rice.

3 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 2 hours 40 minutes

Total Time: 2 hours 50 minutes

Servings: 4

Calories: 586kcal

Author: Sherri Hagymas

Ingredients

• 4 lb Whole Chicken
• 1 lb Baby Carrots sliced
• 5 Celery stalks sliced
• 1 Onion chopped
• 16 ounces fresh Kale chopped (I find these around the leaf lettuces in my store)
• 3 Bay leaves
• 1 TBSP Poultry Seasoning
• 1/4 TSP Salt
• 1/2 TSP Pepper
• Great Northern White Beans optional (soak your own dry beans to avoid the sodium added to canned)
• Brown Rice or Ditalini Pasta optional

Instructions

• Boil the whole chicken for about 40 minutes. (add enough water to cover the chicken)
• Remove the chicken from broth and set aside to cool so you can remove the meat from the bones. Cut the meat into small chunks.
• Skim off all the fat you can from the top of broth (I use a 1/2 cup measuring cup for my scooping)
• Add remaining ingredients. Celery, Carrots, Kale, Bay Leaves, Poultry Seasoning, salt and pepper.
• Cook for 30 mins - 1 hour
• Then add back the chicken.
• Cook for 1 more hour or until veggies are tender.

Notes

Nutritional information does not include pasta or beans. Adjust accordingly.

Nutrition

Calories: 586kcal | Carbohydrates: 24g | Protein: 46g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 163mg | Sodium: 470mg | Potassium: 1407mg | Fiber: 4g | Sugar: 7g | Vitamin A: 27525IU | Vitamin C: 146.1mg | Calcium: 268mg | Iron: 5.2mg

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