Chicken Kale Soup
User Reviews
4.6
Chicken Kale Soup
Description
Chicken Kale Soup starts by sautéing diced onions, celery, and shredded green cabbage in olive oil until softened. Garlic is added to develop aroma before pouring in low-sodium chicken broth, shredded chicken, rinsed cannellini beans, and dried herbs. The soup simmers until warmed through.
Kale and diced zucchini are added last, cooking briefly until wilted and tender. Optional lemon juice can be stirred in for a fresh note that lifts the flavors. Seasoning adjustments with salt and pepper account for the broth and chicken's inherent saltiness.
This soup serves well as a nourishing lunch or dinner, providing a balanced combination of protein, fiber-rich vegetables, and legumes. It can be enjoyed on its own or with crusty bread.
Leftover soup stores well refrigerated for up to a week or can be frozen for months. Additional water can be added during cooking to adjust the broth amount to preference.
Ingredients
- 3 tablespoons olive oil
- 2 cups sweet onion peeled and diced small (about 2 medium/large onions, Vidalia or yellow onion
- 1 cup celery sliced thin (about 2 stalks)
- 2 to 3 cups green cabbage sliced into thin ribbons (about 1/2 small head of cabbage)
- 4 garlic peeled and finely minced, cloves
- 64 ounces chicken broth 8 cups, low-sodium
- 3 to 4 cups chicken use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet, shredded, cooked
- cannellini beans drained and rinsed, two 15-ounce cans
- 1 tablespoon parsley dried
- 1 teaspoon oregano dried
- 1 teaspoons salt or to taste
- 1 teaspoon black pepper or to taste
- leaves kale torn into bite-sized pieces (discard the center thick rib, from 4 large stalks
- 1 cup zucchini diced small (from about 1 medium zucchini)
- 1 tablespoon lemon juice optional (brightens up the flavor)
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.
- Add the agarlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
- Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
- Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately.
Notes
- Store leftover soup airtight in the refrigerator for up to 5 to 7 days or freeze for up to 4 months.
- Add water during cooking to increase broth volume if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 258kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 339mg | 14% |
| Potassium | 800mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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