Imagine a steaming bowl of Chicken Kale Soup, where the aroma of sautéed onions and garlic fills the kitchen, inviting warmth and comfort.
This simple yet hearty soup is a breeze to prepare, offering a cozy embrace on any chilly day.
As the tender chicken melds with vibrant kale and earthy vegetables, a delightful transformation occurs, turning basic ingredients into a soul-soothing meal.
Let’s bring this dish to life and enjoy its nourishing goodness.
Kitchen Tools Required
- 1 large pot
- 1 sharp knife
- 1 cutting board
- 1 stirring spoon
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 6 cups chicken broth
- 2 cups kale, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Kale Soup, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Work (10 minutes):
- Chop the onion and mince the garlic.
- Cube the chicken breasts.
- Slice the carrots and celery.
- Chop the kale.
- Cooking (30 minutes):
- Minute 0-5: Heat olive oil in the large pot over medium heat.
- Minute 5-10: Add chopped onion and minced garlic to the pot and sauté until onions are translucent.
- Minute 10-15: Add cubed chicken breasts to the pot and cook until lightly browned on all sides.
- Minute 15-20: Pour in the chicken broth and bring the mixture to a boil.
- Minute 20-30: Add chopped kale, sliced carrots, and sliced celery to the pot. Season with salt, black pepper, and dried thyme. Reduce heat to low and let the soup simmer for 20 minutes.
- Resting (5 minutes):
- Remove the pot from heat and let the soup rest for 5 minutes before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic to the pot and sauté until onions are translucent.
Add cubed chicken breasts to the pot and cook until lightly browned on all sides.
Pour in the chicken broth and bring the mixture to a boil.
Add chopped kale, sliced carrots, and sliced celery to the pot.
Season with salt, black pepper, and dried thyme.
Reduce heat to low and let the soup simmer for 20 minutes.
Remove the pot from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the delicious broth.
- Side Salad: Serve with a fresh side salad for a light and balanced meal.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top of the soup for added flavor and richness.
- Crackers: Offer a selection of crackers on the side for a crunchy contrast to the soup’s texture.
- Rice or Quinoa: Add a scoop of cooked rice or quinoa to the soup for a heartier, more filling dish.
Storage
To store Chicken Kale Soup, let it cool completely before transferring it to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months for longer storage.
Freezing
To freeze Chicken Kale Soup, let it cool completely.
Then transfer it to airtight containers. Leave space for expansion.
Label with the date and freeze for up to 3 months for peak freshness.
Reheating
To reheat Chicken Kale Soup, warm it gently on the stovetop over medium heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, on medium power.
Stir halfway through for even heating.
Final Thoughts
Chicken Kale Soup is a nutritious and comforting dish that’s perfect for any season.
This recipe isn’t only easy to prepare, but it’s also packed with flavors.
The combination of tender chicken, hearty kale, and fresh vegetables creates a satisfying meal.
Plus, the soup’s rich broth and aromatic herbs make it a delightful option for lunch or dinner.
Whether you’re looking for a quick weeknight meal or a dish to impress guests, this Chicken Kale Soup is sure to please.
Enjoy the balance of flavors and the warmth it brings to your table.
Frequently Asked Questions
Can I Substitute Spinach for Kale in This Soup?
You can substitute spinach for kale. Spinach cooks faster, so add it towards the end to maintain texture. Adjust seasoning as spinach is milder. This substitution offers a softer, sweeter green, enhancing the soup’s flavor profile.
How Can I Make This Soup Spicy?
To make it spicy, add 1-2 chopped jalapeños with the onions, or sprinkle in crushed red pepper flakes while simmering. You could also stir in cayenne pepper for extra heat, adjusting to your taste preference.
What Can I Use as a Vegetarian Substitute for Chicken?
You can substitute the chicken with chickpeas or tofu for a vegetarian option. Both provide protein and a satisfying texture. For added flavor, marinate the tofu in soy sauce or spices before adding it to your soup.
Is It Possible to Add Noodles to This Soup?
You can definitely add noodles to the soup. Choose egg noodles or pasta, adding them during the last 10 minutes of cooking to prevent overcooking. Make certain the broth level is sufficient to cook the noodles properly.
Can I Use a Slow Cooker for This Recipe?
Yes, you can use a slow cooker. Sauté onions, garlic, and chicken first. Transfer to the slow cooker, add remaining ingredients, and cook on low for 6-8 hours. Verify chicken is fully cooked before serving.
Chicken Kale Soup
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Stirring spoon
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts cubed
- 6 cups chicken broth
- 2 cups kale chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until onions are translucent.
- Add cubed chicken breasts to the pot and cook until lightly browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil.
- Add chopped kale, sliced carrots, and sliced celery to the pot.
- Season with salt, black pepper, and dried thyme.
- Reduce heat to low and let the soup simmer for 20 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes before serving.
Notes
