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Chicken Kale Soup

Healthy and soul cleansing. A great easy everyday soup.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 299kcal

Ingredients

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

Instructions 

  • In medium stock pot, heat the pan on medium heat, then add the 2 Tablespoons (30ml) olive oil. Add onion and cook until translucent.
    Onions cooking in pot
  • Add chicken and cook for about 3 minutes or until brown on the outside.
    Chicken added to pot
  • Add carrots, ginger, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder and 1 teaspoon (5ml) soy sauce. Stir and cook for about 2 more minutes.
    Carrots and ginger added to pot
  • Add the 4 cups (1 l) chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
    Broth added to pot
  • Simmer soup on low for about 15 minutes. Skim fat from top of soup occasionally, if needed.
    Skimming the simmering soup
  • Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
    Stirring in kale
  • Serve warm with some bread or crackers. Or if you want it low carb, just eat the soup by itself!
    Chicken kale soup in a bowl
Course: Soup
Cuisine: American

Nutrition

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