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.

Healthy Chicken Soup Recipe with Tons of Kale in bowl with spoon

Healthy Chicken Soup with Kale

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. 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


Healthy Chicken Soup Recipe with Tons of Kale in bowl with spoon

This recipe was originally published in 2013 and re-published in 2020 with updated video.

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

YouTube video

Chicken Kale Soup

Healthy and soul cleansing. A great easy everyday soup.
4.70 from 49 votes

{click on stars to rate}


  • 2 Tablespoons (30ml) olive oil
  • 1/2 onion , diced
  • 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


  • In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook until translucent.
  • 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.
  • Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
    Simmer soup on low for about 15 minutes. Skim fat from top of soup occasionally, if needed.
  • Add chopped kale and cook for 2-3 minutes or until kale becomes tender. Serve hot.


YouTube video

Nutrition Information per Serving

Calories: 299kcal, Carbohydrates: 13g, Protein: 31g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 80mg, Sodium: 578mg, Potassium: 810mg, Fiber: 1g, Sugar: 5g, Vitamin A: 4042IU, Vitamin C: 21mg, Calcium: 42mg, Iron: 1mg

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