Cozy up with a comforting bowl of Healthy Chicken Soup With Kale that is made from scatch in one-pot, with little prep, and will be ready in 30 minutes.
Chicken Kale Soup
A delicious, healthy flavorful meal for 2-4 portions and is great for any day of the week.
If you like gluten-free chicken recipes be sure to check out: hearty White Bean Chicken Chili, Thai flavor Chicken Fried Rice, and perfect Crock Pot Chicken Enchilada, or simply type the word ''chicken'' into the search bar.
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Chicken Soup Video
How long does kale take to soften in soup? Chop it into bite-sized pieces and simmer for about 10 minutes—it softens beautifully without losing texture.
No need to cook it beforehand; just toss it in and let the soup do the work!
Ingredients
- Chicken - I like using fresh chicken breast, cooking it right in the soup, then shredding it with two forks or dicing it into small cubes. Want even more flavor? Use bone-in chicken—it makes the broth extra rich!
- Chickpeas (or garbanzo beans) - Canned (faster) or dried both work! White beans like cannellini, Great Northern, or navy beans are great swaps. They have a hearty, “meaty” texture that’s perfect for soups. For a thicker broth, mash some of the beans before adding them in.
- Kale - Curly kale is my go-to—it’s easy to find and works great in this soup. Just remove the tough stems and chop or tear the leaves. If you want a fancier look, slice it into thin ribbons.
- Vegetables - Fresh veggies always taste better to me, but if you're short on time, frozen works too! Pre-chopped mirepoix (carrot, celery, onion) from the store is a great shortcut.
- Onion and garlic - I like to sauté them first in oil for extra flavor, then add them later. But if you're in a hurry, just toss them in with the other veggies to simmer. Need an even faster fix? Use ½ teaspoon each of garlic and onion powder!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken Kale Soup
- Sauté the onion: Cook until soft and almost translucent. Add the garlic and sauté until fragrant. Set aside.
- Cook the chicken and veggies: In a medium pot, add the chicken, carrot, potatoes, thyme, cumin, salt, pepper, bay leaves, bell pepper, broth, and water. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Remove the chicken – Take the chicken out and continue simmering the soup for another 20 minutes, until the potatoes are almost tender.
- Add the kale – Stir in the kale and let it simmer for 7-10 minutes until wilted.
- Shred the chicken – While the kale is cooking, chop or shred the chicken, then return it to the pot.
- Finish the soup – Stir in the sautéed onion and garlic, add the chickpeas, and let everything simmer for another couple of minutes.
- Serve and enjoy – Season with more salt and pepper if needed, top with fresh herbs, and serve with crusty gluten-free bread. A dollop of sour cream or a sprinkle of parmesan makes it even better!
- Related: Pasta Fagioli Recipe
My PRO TIP
Instead of bread, serve this soup with kid's favorite fritters: Juicy Zucchini Fritters, Corn Fritters or Potato Pancakes.
Variations and Add Ons
This soup is light and very quick to make. If you have more time and want to make more complex and fulfilling soup instead consider adding those options:
- Vegetables - broccoli, peas, celery, corn
- More seasoning and herbs such as paprika, chili powder, red pepper flakes, basil, rosemary, parsley, fresh green onion for garnish
- Canned fire-roasted tomatoes
- A different good quality vegetable, meat or chicken broth or bouillon cube (as per package directions)
- Fresh lemon juice - you’ll only need a dash of it
- Parmesan or semi-hard grated cheese for garnish
- Beans and lentils
- Gluten-free noodles/pasta
- Cooked white rice
Does Kale Hold Up in Soup?
Absolutely! Kale keeps its shape well and soaks up all the flavors as it simmers. I love that it adds heartiness without getting mushy. Let it cook longer for extra flavor!
More Soup Recipes
- Vegan Red Lentil Soup (Gluten-Free, Dairy-Free)
- Creamy Chicken Noodle Soup
- Tuscan White Bean Soup
- Healing Carrot Ginger Turmeric Soup
- Homemade Condensed Cream of Chicken Soup
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Recipe Card
Gluten Free Chicken Soup With Kale
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INGREDIENTS
- 1 garlic clove, minced
- 1 medium brown onion, diced
- 1 larger chicken breast
- 3 small potatoes
- 3-4 large kale leaves, chopped (about 5 cups chopped)
- ½ red bell pepper
- 1 large carrot, sliced into half circles
- 1 cup canned chickpeas, dried, rinsed
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground cumin
- Salt and pepper to taste
- 2 medium bay leaves
- 4 cups chicken broth or 1.5 chicken bouillon cube
- ½ cup clean water
INSTRUCTIONS
- Saute onion until softened and almost translucent. Add in garlic and saute until fragrant. Set aside.
- In a medium, the pot adds chicken, carrot, potatoes, thyme, cumin, salt, and pepper, bay leaves, bell pepper, broth, water. Take it to a boil and cook for 20 minutes on low heat.
- Remove the chicken and continue to simmer for about 20 until the potatoes are almost cooked through and add in the kale. Simmer for 7-10 minutes.
- Meanwhile, chop or shred the chicken and return to the pot, add sauteed garlic and onion, chickpeas and simmer for a couple of minutes more and serve.
- Season with salt and pepper, add fresh herbs on top and serve as is with gluten-free bread and a dollop of sour cream or a sprinkle of parmesan.
VIDEO
NOTES
- Kale - there are many varieties of kale. I used curly kale that is the most common and works great in this gluten-free chicken soup. Remove the large stems and chop or tear the leaves. Or make a kale chiffonade or cut it into ribbons.
- Vegetables - I like to use fresh vegetables instead of frozen. I prefer the flavor and the texture that they give. If you are looking to save time you can use a frozen chopped vegetable mix or a pre-chopped mirepoix that can be found in grocery stores (carrot, celery, onion).
- Chickpeas (or garbanzo beans) - You can use either canned or raw chickpeas. As alternative white beans (Cannellini beans) which are large-sized kidney beans are another great choice here.Thanks to their larger than other bean sizes, their ‘’meaty’’ texture, and nutty flavor they are often best to use in soups, chilis, and some sauces. Your next choices are Great Northern Beans, Navy beans, Pinto beans, Red Kidney beans. To make the soup thicker, you can mash up the beans (or half of them) with a fork or use a food processor before adding to the soup.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
bk
When do you add the chickpeas to the soup?
Julia | The Yummy Bowl
they go in last 🙂
Julia
An easy light and flavorful chicken and kale soup!