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Hearty Chicken Kale Soup

A steaming bowl of hearty chicken kale soup is sure to hit the spot whether it's cold outside, you're under the weather, or you just want a comforting meal!
Course Soup
Cuisine Western
Keyword chicken, kale
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 servings
Calories 197kcal
Author Lisa from A Day in the Kitchen


  • 2 lbs. raw chicken pieces, bone-in, skin-on (see note below)
  • 4 cups water
  • 1 tsp salt
  • 3 cups organic chicken broth
  • 1/2 large onion diced
  • 4 cloves garlic minced
  • 1/2 lb. kale


  • Remove stiff stems from kale and tear kale leaves into bite sized pieces. Rinse well under cold water and let drain. Set aside.
  • Combine chicken pieces, water, and salt in a medium pot over medium heat and bring to a gentle boil.
  • Skim any scum and foam from the surface and discard.
  • Reduce heat to low and continue to cook for 15 minutes, continuing to remove any scum and foam until it is mostly gone.
  • Heat a large stockpot over medium-high heat. Add 2 tbs light olive oil.
  • Add onions and fry about 1 minute. Add garlic and fry another minute.
  • Add chicken pieces and skimmed liquid to the stockpot.
  • Add chicken broth to the stockpot. Bring to a boil.
  • Reduce heat to simmer and cover the pot, leaving it slightly uncovered.
  • Simmer for 1 hour.
  • Remove chicken pieces and remove skin and bones from the meat.
  • Add kale to the pot and stir.
  • Shred the chicken meat and return to the pot.
  • Heat through and serve hot.


  • I like to use bone-in chicken thighs or drumsticks for the stock. You get nice tender meat from those pieces for the soup.
  • For an even heartier soup, add 1 - 1 1/2 cups of cooked rice to the soup at the same time as the kale.
  • No kale? Substitute it with other vegetables like broccoli, cauliflower, Chinese cabbage, etc.
  • I like to use Imagine Organic Chicken broth for this soup, but use whatever brand you find available!


Calories: 197kcal