4.6 from 342 votes
Chicken Kale Soup
Chicken Kale Soup combines shredded chicken with kale, cabbage, zucchini, cannellini beans, and aromatics in a savory chicken broth base. This hearty soup balances tender vegetables and protein for a comforting meal option. The addition of herbs and optional lemon juice brightens the flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
10
servings
Calories:
258 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 258
% 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.