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A bowl of Chicken and Kale soup with carrots and celery

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 50 minutes
Servings 4
Calories 586kcal


  • 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 tablespoon Poultry Seasoning
  • ¼ teaspoon Salt
  • ½ teaspoon Pepper
  • Great Northern White Beans optional (soak your own dry beans to avoid the sodium added to canned)
  • Brown Rice or Ditalini Pasta optional


  • 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 ½ 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.


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


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