• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Yummy Bowl
  • Home
  • RECIPES
    • Seasonal Recipes
    • Popular Recipes
    • 30-Minute Meals
    • Appetizers
    • Dinner
      • Vegan Dinner
      • Chicken
      • Beef
      • Fish
    • Soups
    • Breakfast
    • One-Pot & Casseroles
    • Sides
      • Salads
      • Potato
    • Pasta
    • Desserts
    • Other Categories
      • Sandwiches & Wraps
      • Dairy Free
      • Vegetarian
      • Drinks
      • Sauces, Condiments, Dips
  • About
    • About TYB
    • Work With Me
    • Contact
    • Terms and Conditions
    • Disclaimer
    • Privacy Policy
  • START A BLOG
  • SHOP
    • PRINTABLES
    • LIGHTROOM PRESETS
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    The Yummy Bowl » Recipes » Soups

    Gluten Free Chicken Soup With Kale

    Nov 28, 2021 · Modified: Feb 14, 2023 by Julia | The Yummy Bowl · This post contains affiliate links · 3 Comments

    • Facebook
    • Yummly
    Skip To Recipe
    Chicken Kale Soup

    Cozy up with a comforting bowl of Gluten-Free Chicken Soup With Kale that is made in one pot, with little prep, and will be ready in 30 minutes.

    A delicious, healthy flavorful meal for 2-4 portions and is great for any day of the week.

    clear chicken soup with kale and vegetables in a black pot
    Jump to:
    • Why It's Yummy
    • Ingredients
    • Instructions
    • Variations And Add Ons
    • FAQ
    • Gluten Free Soup Recipes
    • More Cabbage Recipes
    • Gluten Free Chicken Soup With Kale

    Why It's Yummy

    • It’s so simple! This gluten-free chicken soup with kale is quick and easy to throw together and is perfect for a weekday lunch or dinner. Most of the ingredients are already sitting in your kitchen pantry!
    • Flavorful and light - this soup is lighter than your traditional chicken noodle soup as it is made with fresh veggies, chicken, easy seasoning, and chicken broth. If you are looking for an extra thick chicken soup try this one instead: Chicken Noodle Soup

    ⭐ 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.

    Ingredients

    • Chicken - fresh chicken breast cooked in the soup and then shredded with two forks or diced into small cubes. Alternatively chicken on the bone will give an even stronger flavor to the soup and the broth.
    • 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. 
    • Spices and seasonings - Cumin, thyme, and bay leaves are what I used for seasoning but you can also just use some fresher dried herbs (thyme, basil, oregano, parsley) and add an extra bouillon cube for flavor. Or if you only have salt and pepper will be fine too.
    • 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).
    • Onion and garlic - I like to saute onion and garlic separately and add them later to the soup. Why? Because it gives extra flavor when sauteeing in vegetable oil! But you can also add chopped onion and minced garlic together with vegetables in the beginning so they can simmer, soften and release flavor. For a very fast fix use ½ teaspoon of garlic and ½ teaspoon of onion powder.

    Instructions

    Saute onion until softened and almost translucent. Add in garlic and saute until fragrant. Set aside.

    onion saute in white skillet for chicken soup with kale

    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.

    vegetables simmering in a black pot for chicken kale soup

    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.

    clear chicken soup with kale and vegetables in a black pot

    Season with salt and pepper, add fresh herbs on top and serve with crusty gluten-free bread and a dollop of sour cream or a sprinkle of parmesan.

    clear chicken soup with kale and vegetables in a black pot

    📋 JULIA'S 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

    FAQ

    Does kale hold up in soup?

    Absolutely! Kale is perfect to use in soups as it keeps its shape very well after cooking. The longer you simmer the more flavor it will give.

    How long does the kale take to soften in soup?

    For best result cut the kale into bite-size pieces or in ribbons and allow to simmer in the soup for at least 10 minutes towards the end of the cooking process. You don't need to coo kale before adding to the soup. Kale leaves will become tender and flavorful once simmered in the soup.

    I hope you'll enjoy this gluten-free chicken soup with kale recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

    Thank you for reading,

    Love,

    Julia

    Gluten Free Soup Recipes

    • Vegan Red Lentil Soup (Gluten-Free, Dairy-Free)
    • Instant Pot Vegetable Beef Soup Recipe
    • Creamy Chicken Noodle Soup
    • Healing Carrot Ginger Turmeric Soup
    • Homemade Condensed Cream of Chicken Soup

    More Cabbage Recipes

    • Flat lay shot of Cabbage and Cucumber salad with dill in a white bowl
      Cabbage and Cucumber Salad With Dill
    • salmon salad bowl in a white bowl with parsley and cabbage
      Salmon Salad With Cabbage (Grill or Oven)
    • Ground Beef and Fried Cabbage
      Ground Beef and Cabbage
    • Easy Mexican Slaw Recipe
    clear chicken soup with kale and vegetables in a black pot

    Gluten Free Chicken Soup With Kale

    Cozy up with a comforting bowl of gluten-free chicken soup with kale that is made in one pot, with little prep, and will be ready in 30 minutes. A delicious, healthy flavorful meal for 2 or 4 portions and is great for any day of the week.
    5 from 1 vote
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Soup
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 portions

    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.
    Prevent your screen from going dark

    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. 

    PRIVATE NOTES

    Click here to add your own private notes.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    [mailerlite_form form_id=17]
    « Vegan Sheet Pan Dinner
    Shrimp Scampi Without Wine »
    • Facebook
    • Yummly

    Reader Interactions

    Comments

    1. Julia

      November 28, 2021 at 2:40 am

      5 stars
      An easy light and flavorful chicken and kale soup!

      Reply
    2. bk

      October 28, 2022 at 7:46 pm

      When do you add the chickpeas to the soup?

      Reply
      • Julia | The Yummy Bowl

        October 31, 2022 at 2:59 am

        they go in last 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

    More about me →

    Seasonal Favorites

    • Cranberry Orange Mini Loaves Breads (Gluten-Free)
      Cranberry Orange Mini Loaves Breads (Gluten-Free)
    • Ham And Potato Casserole Cornflakes
      Ham and Potato Casserole With Cornflakes
    • Whipped Sweet Potatoes with bacon
      Whipped Sweet Potatoes
    • apple pie filling in a glass jar
      Stovetop Apple Pie Filling
    • Cranberry Sauce With Mandarin Oranges in a bowl
      Cranberry Sauce With Mandarin Oranges
    • Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
      Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)

    Readers Favorites

    • Easy Chicken Broccoli Rice Casserole
      Easy Chicken Broccoli Rice Casserole
    • Hashbrown Breakfast Casserole
      Gluten Free Hash brown Breakfast Casserole (Farmer's Casserole)
    • Easy Mexican Slaw Recipe
    • Easy Breakfast Casserole With Bacon
      Easy Breakfast Casserole with Bacon (Breakfast Strata)
    • Unstuffed Cabbage Roll
      Unstuffed Cabbage Rolls With Rice (Lenivie Golubtsi)
    • cheesy and creamy potato au gratin in a white rectangular baking dish
      Creamy Au Gratin Potatoes

    Connect With Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Julia | The Yummy Bowl. Created with the Feast Plugin.