Healthy Chicken Soup with Kale

Healthy Chicken Soup Recipe with Tons of Kale and loaded with flavor | @bestrecipebox

If there’s any kale recipe that deserves being paired with chicken, it’s this one. The flavor of healthy kale combined with homemade chicken stock and chicken breast makes a soup that’s hard to resist. We’re huge fans of eating kale in almost any form and when there’s left over kale, carrots and chicken, we’ll simmer up a big batch to savor during the week.

This chicken soup recipe doesn’t get any easier than this. The ground cumin and bit of soy sauce really add a wonderful depth of flavor to this soup. Bland chicken soup sucks that’s why when developing this recipe we decided that the touch of soy sauce and spice of ground cumin would elevate this recipe to big flavor. Readers love this recipe and so do their kids. It’s great to have soup that pleases everyone in the family.

Healthy Chicken Soup Recipe with Tons of Kale and loaded with flavor | @bestrecipebox

This chicken soup with kale recipe uses boneless skinless chicken breast and this makes the soup healthy, with very little fat. But if you’re a fan of chicken thigh meat, then you can certainly use that as well. What you’ll get is a more flavorful chicken kale soup because brown meat has so much more flavor.

To make it a more substantial meal, add come cooked egg noodles or pasta for a chicken noodle kale soup. The possibilities are endless!

{Video} Watch the video for making the Healthy Chicken and Kale Soup

More Chicken Soup Recipes and Healthy Chicken Recipes and Fresh Tart Chicken Kale Soup with Sweet Potatoes

{Extra Video} How to make Chicken Stock from Left Over Chicken

Chicken Kale Soup

Yield: Serves 4

Total Time: 30 min


  • 2 Tablespoons (30ml) olive oil
  • 1/2 medium onion, minced
  • 1 pound (455g) boneless skinless chicken breast (or boneless thigh meat), cut into small bite sized pieces
  • 1 large carrot, chopped
  • 1-inch (2.5cm) knob ginger, peeled & smashed
  • 1/4 teaspoon (1ml) ground cumin
  • 1/4 teaspoon (1ml) chili powder
  • 1 teaspoon (5ml) soy sauce (Use Tamari for gluten free)
  • 4 cups (2.84l) chicken stock
  • 1 bunch of kale, ribs removed and leaves chopped
  • salt to taste, depending on how salty your stock is


  1. In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook until translucent.
  2. Add chicken and cook for about 3 minutes or until brown on the outside. Add carrots, ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 2 more minutes.
  3. Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
  4. Simmer soup on low for about 15 minutes. Skim fat from top of soup occasionally, if needed.
  5. Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
  6. Serve hot.
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Healthy Chicken Soup Recipe with Tons of Kale and loaded with flavor | @bestrecipebox
Healthy Chicken Soup Recipe with Tons of Kale and loaded with flavor | @bestrecipebox


10 comments… add one

  • Joanna May 7, 2013, 4:00 am

    Just made this soup and everybody raved about it. Healthy and delicious. Thanks for submitting

  • @sedruola May 14, 2013, 7:02 am

    We love this recipe! I’ve made it twice and it’s just yummy. I know it’s moving out of soup season, but the temps…

  • Terry May 31, 2013, 9:50 am

    This was amazing the flavors really came together…… (will try again and again) Thanks :)

  • Svetlana October 14, 2014, 10:16 pm

    This soup is incredible! Totally blew my mind! Easy to make, so much flavor, especially from the ginger! Great alternative to regular chicken noodle soup. Thank you!

  • Mary March 16, 2015, 4:42 pm

    I am having dental surgery soon and I was looking for recipes using some of my favorite ingredients with the intentions of freezing it for ease of cooking later. I came across your recipe and even though it is 90 degrees here (Arizona), I made it today. Sadly, the soup never made it to the freezer. One test taste and oh my gosh. My husband, who is not a big fan of Kale, loved it – we ate it all! The only changes were, instead of using chili powder, I used fresh cilantro. I also used a mixture of kale, spinach, and chard and sprinkled some fresh parmesan cheese on top. Delicious!
    Thank you for sharing this wonderful recipe.

  • Lauren January 20, 2016, 4:05 pm

    This soup has become my husband and I’s go to recipe. We seriously make it once a week. So amazing!

  • Sabrina February 1, 2016, 8:35 am

    Wow, this soup looks delicious! Would it be possible to make it in the crock pot?

    • Best Recipe Box February 2, 2016, 7:14 pm

      Yes, it would probably work in a crock pot. But maybe add the kale later so it doesn’t overcook. Let us know how it turns out!

  • Miriam November 8, 2016, 5:38 pm

    Could you tel me how much kale is required in grams please? (In UK supermarkets kale tends to come preshredded by the bag). Looking forward to trying this out it sounds great!

    • Best Recipe Box November 8, 2016, 6:56 pm

      Hi Miriam,
      For pre-shredded kale, it would probably be around 225g or 1/2 pound, as a best guess. But you can always add more or less to your preference. Enjoy!


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