
Chicken and Kale Soup Recipe
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Chicken and Kale Soup Recipe
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Here’s a healthy and hearty Chicken and Kale Soup to warm you up on a cold night. Serve it with ditalini pasta or brown rice.
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Ingredients
- 4 lb whole chicken
- 1 lb baby carrots sliced
- 5 celery stalks sliced
- 1 onion chopped
- 16 ounces Fresh Kale chopped (I find these around the leaf lettuces in my store)
- 3 bay leaves
- 1 tablespoon poultry seasoning
- ¼ teaspoon salt
- ½ teaspoon pepper
- great northern white beans optional (soak your own dry beans to avoid the sodium added to canned)
- Brown Rice or Ditalini Pasta optional
Instructions
- Boil the whole chicken for about 40 minutes. (add enough water to cover the chicken)
- Remove the chicken from broth and set aside to cool so you can remove the meat from the bones. Cut the meat into small chunks.
- Skim off all the fat you can from the top of broth (I use a ½ cup measuring cup for my scooping)
- Add remaining ingredients. Celery, Carrots, Kale, Bay Leaves, Poultry Seasoning, salt and pepper.
- Cook for 30 mins - 1 hour
- Then add back the chicken.
- Cook for 1 more hour or until veggies are tender.
Notes
- Nutritional information does not include pasta or beans. Adjust accordingly.
Nutrition Information
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Calories
586kcal
(29%)
Carbohydrates
24g
(8%)
Protein
46g
(92%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Cholesterol
163mg
(54%)
Sodium
470mg
(20%)
Potassium
1407mg
(40%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
27525IU
(551%)
Vitamin C
146.1mg
(162%)
Calcium
268mg
(27%)
Iron
5.2mg
(29%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
Calories | 586kcal | 29% |
Carbohydrates | 24g | 8% |
Protein | 46g | 92% |
Fat | 34g | 52% |
Saturated Fat | 9g | 45% |
Cholesterol | 163mg | 54% |
Sodium | 470mg | 20% |
Potassium | 1407mg | 30% |
Fiber | 4g | 16% |
Sugar | 7g | 14% |
Vitamin A | 27525IU | 551% |
Vitamin C | 146.1mg | 162% |
Calcium | 268mg | 27% |
Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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3 reviews
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