Chicken & Kale Soup


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.

chicken kale soup
Active Time:
20 mins
Additional Time:
25 mins
Total Time:
45 mins
6 servings

What Kind of Kale Is Best for Soup?

From the bumpy leaves of Lacinato to the ruffled look of curly kale, all types of kale are excellent for soup. No matter what kale you're using, you will want to make sure it's washed well. Before you chop it up, remove the tough stems from the center of the leaves. If you're using baby kale, you can keep the stems intact if you prefer as they are tender enough for soup.

Can I Use Frozen Kale?

Yes! Frozen kale is a good alternative to fresh if you have it on hand. There's no need to thaw it before adding it to the soup. You can add it in frozen and cook it for the same amount of time as fresh.

Can I Make Chicken & Kale Soup Ahead?

This kale soup holds well for a day or two, but due to the acid in the soup from lemon juice, the kale may trade in its green color for a more brown hue. This doesn't affect the taste, but the look won't be as vibrant as it was right off the stove. But don't let that stop you from packing the leftovers for work the next day!

Additional reporting by Hilary Meyer


  • 1 tablespoon extra-virgin olive oil

  • 1 ½ cups chopped yellow onion

  • 1 tablespoon minced garlic

  • 1 (15 ounce) can no-salt-added great northern beans, rinsed

  • 12 ounces boneless, skinless chicken breast or chicken tenders

  • 2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)

  • 6 cups unsalted chicken broth

  • 3 thyme sprigs

  • 1 teaspoon kosher salt

  • ½ teaspoon ground pepper

  • 3 cups chopped kale or 1 10-ounce package frozen chopped kale

  • 2 tablespoons lemon juice


  1. 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.

  2. 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 (per serving)

271 Calories
5g Fat
30g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 271
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 7g 25%
Total Sugars 5g
Protein 26g 52%
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Vitamin A 837IU 17%
Vitamin C 22mg 24%
Folate 50mcg 12%
Sodium 531mg 23%
Calcium 89mg 7%
Iron 2mg 13%
Magnesium 65mg 15%
Potassium 879mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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