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. Source:, July 2020

Julia Levy


Ingredient Checklist


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.

  • 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; 5.1 g total fat; 0.9 g saturated fat; 48 mg cholesterol; 531 mg sodium. 879 mg potassium; 30.4 g carbohydrates; 7 g fiber; 5 g sugar; 25.8 g protein; 837 IU vitamin a iu; 22 mg vitamin c; 50 mcg folate; 89 mg calcium; 2 mg iron; 65 mg magnesium;