This easy chicken and kale soup will keep you warm on a cold and rainy day or any day that calls for a simple, hearty soup. For convenience, you can make this soup with frozen kale without the need to thaw it beforehand.

Julia Levy
Source: EatingWell.com, July 2020

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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 18 minutes.

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  • Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.

Nutrition Facts

271 calories; protein 25.8g 52% DV; carbohydrates 30.4g 10% DV; exchange other carbs 2; dietary fiber 7g 28% DV; sugars 4.5g; fat 5.1g 8% DV; saturated fat 0.9g 5% DV; cholesterol 48.2mg 16% DV; vitamin a iu 837.4IU 17% DV; vitamin c 21.7mg 36% DV; folate 49.8mcg 12% DV; calcium 88.8mg 9% DV; iron 2.3mg 13% DV; magnesium 64.8mg 23% DV; potassium 879.3mg 25% DV; sodium 531mg 21% DV.