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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
minutes
Cook Time
2
hours
hours
40
minutes
minutes
Total Time
2
hours
hours
50
minutes
minutes
Servings
4
Calories
586
kcal
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
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
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 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.
Notes
Nutritional information does not include pasta or beans. Adjust accordingly.
Nutrition
Calories:
586
kcal
|
Carbohydrates:
24
g
|
Protein:
46
g
|
Fat:
34
g
|
Saturated Fat:
9
g
|
Cholesterol:
163
mg
|
Sodium:
470
mg
|
Potassium:
1407
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
27525
IU
|
Vitamin C:
146.1
mg
|
Calcium:
268
mg
|
Iron:
5.2
mg