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Chicken and Kale Soup

Brimming with tender shredded chicken and classic vegetables this Chicken and Kale Soup is perfect for fending off seasonal colds or just keeping toasty in the midst of winter’s chill.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Author Once A Month Meals

Ingredients

  • 3 Tablespoons coconut oil
  • 1/2 cup yellow onion (or 1/2 onion) diced
  • 1/2 cup leeks sliced
  • 4 cloves garlic minced
  • 1 Tablespoons fresh thyme diced (or 1 tsp. dried)
  • 2 cups carrots diced
  • 1 cup celery diced
  • 4 cups chicken stock or broth low sodium
  • 1 teaspoon sea salt
  • 4 cups chicken breast cooked and shredded
  • 4 cups kale packed

Instructions

  1. Melt coconut oil in a pan over medium high heat.
  2. Sauté onion, leeks, garlic, and thyme until onions are translucent.
  3. Add carrots and celery and continue to cook for another 5 minutes.
  4. Add chicken stock and sea salt.
  5. Bring to a boil.
  6. Cover and simmer for 20 minutes.
  7. Add chicken and kale.
  8. Cover and continue to simmer for another 15 minutes.

Recipe Notes

I sometimes use rotisserie chicken for this to make it even easier!

If using Tuscan or "dino" kale, anything but Baby Kale really, you'll probably want to rip the leaves off any stems that are included if you buy it pre-bagged. Those stems can remain tough and be a bit bitter.

Freezing Directions:
Prepare soup per above directions. Remove from heat and allow to cool. Divide between quart freezer bags, label, and freeze.

TO SERVE: Thaw in fridge. Reheat in microwave until warm, about 1-2 minutes.