This Chicken and Kale Soup is a hearty, nutrient-packed dish perfect for cooler weather or when you need a wholesome meal. Tender pieces of chicken are simmered in a flavorful broth alongside nutrient-dense kale, carrots, and onions. A touch of garlic and thyme adds warmth and depth to the soup, making it a comforting and delicious way to enjoy a bowl of nutritious goodness. Whether you’re looking for a satisfying lunch or a light dinner, this soup is easy to make, filling, and full of health benefits.
Ingredients:
- 1 lb chicken breasts, boneless and skinless
- 6 cups chicken broth (low sodium)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 4 cups kale, stems removed and chopped
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: fresh lemon juice for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
- Season the chicken breasts with salt and pepper, then add them to the pot along with the chicken broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 25-30 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the chopped kale and let the soup cook for an additional 5-10 minutes, until the kale has wilted and softened.
- Taste and adjust the seasoning with salt and pepper. If desired, add a splash of fresh lemon juice for brightness.
- Serve hot with a side of crusty bread or on its own. Enjoy!
