Healthy Chicken Kale Soup

Healthy and wonderful Chicken Kale Soup Recipe via

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 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!

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

Healthy and wonderful Chicken Kale Soup Recipe via

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

Chicken Kale Soup

Yield: Serves 4

Total Time: 30 min


  • 2 Tablespoons olive oil
  • 1/2 medium onion, minced
  • 1 pound boneless skinless chicken breast (or boneless thigh meat), cut into small bite sized pieces
  • 1 large carrots, chopped
  • 1 inch knob ginger, peeled & smashed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 teaspoon soy sauce (Use Tamari for gluten free)
  • 4 cups 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.
  5. Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
  6. Serve hot.
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{ 5 comments… add one }

  • Joanna


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

  • @sedruola


    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


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

  • Svetlana


    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


    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.

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