This is the best chicken and kale soup recipe! Made with immune-boosting ingredients like fresh garlic, leafy green kale, bone broth, and golden turmeric. This healthy chicken soup comes together quickly in one pot and is so easy to make.
I love a classic chicken soup, but I also enjoy elevating it with extra greens, vegetables, and warm spices. Adding kale, garlic, turmeric, and a rich chicken broth boosts both flavor and nutrition while keeping the recipe simple and comforting. This version cooks in one pot and is perfect for busy weeknights or for making ahead and freezing.
Kale is a nutrient-dense leafy green packed with fiber, antioxidants, vitamin C, vitamin E, and other nutrients. It blends beautifully into soups, adding texture and color without overpowering the broth. If you prefer, you can swap kale for baby spinach or another leafy green, but curly or lacinato kale holds up best to simmering.
This soup feels like a warm, soothing hug — great for cold and flu season or anytime you want a wholesome, nourishing meal. Make a pot now and freeze single-serving portions for easy, healthy meals later.
Reasons to Love This Recipe
- EASY – Only about 10 minutes of prep, and everything cooks in one pot for minimal cleanup.
- DIETARY-FRIENDLY – This soup is naturally gluten free and dairy free. It can also fit Whole30 or Paleo plans if you choose a broth without added sugars.
- CUSTOMIZABLE – Swap proteins, add extra vegetables, beans, or noodles to suit your needs.
Ingredients
Ingredient Notes & Substitutions
A complete list of quantities is in the recipe card below. Notes and substitution ideas are summarized here.
CHICKEN: Boneless, skinless chicken breasts are used for a lean option, but boneless, skinless chicken thighs or pulled rotisserie chicken are fine alternatives.
BROTH: Chicken bone broth adds richness and nutrients, but regular chicken broth or stock will also work. For Whole30/Paleo, choose a broth with no added sugar.
KALE: Curly kale or lacinato (lacinato) kale work best; baby spinach can be substituted for a milder, quicker-wilting green.
VEGGIES: This soup uses onion, carrots, celery, and garlic as a classic base. Other vegetables such as broccoli, sweet potato, zucchini, mushrooms, or green beans can be added for variety.
I suggest buying organic for kale and celery when possible, as they can carry higher pesticide residues. Organic chicken avoids routine antibiotics and may carry third-party welfare certifications for better animal handling.
Clean food tip: Read the ingredient list on store-bought broth. Look for simple, short ingredient lists—chicken, vegetables, water, and spices—without added sugars or flavors.
How to Make Chicken Kale Soup
This one-pot soup comes together in a few straightforward steps:
- Chop the vegetables: Dice onion, carrots, celery, and mince garlic.
- Sauté aromatics and spices: Heat extra-virgin olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion, celery, carrots, and garlic and cook until they soften and the onion is translucent (about 10 minutes). Stir in turmeric, dried thyme, and dried oregano and cook 1–2 more minutes to bloom the spices.
- Add chicken and broth: Place the raw chicken breasts on top of the cooked vegetables, tuck in bay leaves, and pour in the broth so the chicken is submerged. Bring to a boil, then reduce to a simmer and cook uncovered.
- Simmer and shred: Simmer until the chicken reaches an internal temperature of 165°F (about 25–30 minutes). Remove the chicken, shred with two forks, and return it to the pot.
- Wilt the kale: Stir in the kale and simmer until wilted (a couple of minutes). Remove the bay leaves and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and enjoy warm. A squeeze of fresh lemon makes a bright finish if you like.
Add-ins and Variations
Customize this soup in many ways depending on dietary preferences and what’s on hand:
Vegetarian: Use vegetable broth and add white beans or cooked pasta to replace the chicken.
Extra vegetables: Stir in diced sweet potato, broccoli florets, zucchini, mushrooms, or green beans.
Extra protein: Add a drained, rinsed can of white beans when you add the kale.
Chicken noodle: Fold in cooked noodles just before serving.
Lemon: A splash of fresh lemon juice brightens the broth and pairs nicely with turmeric.
FAQs
Both often start with a mirepoix of onions, carrots, and celery and can be used interchangeably. Stock is usually made primarily from bones and is unseasoned; it tends to be richer and thicker due to collagen. Broth is made from meat and is typically seasoned with herbs and salt. Bone broth is cooked longer than stock and often has a deeper flavor and thicker mouthfeel.
Slices of crusty bread, grain-free almond flour biscuits, or a simple quick bread like zucchini bread are excellent accompaniments to soak up the broth.
Warm broth helps keep you hydrated, protein supports the immune system, vegetables provide vitamins and antioxidants, and turmeric offers anti-inflammatory benefits.
Yes. Cooking the chicken in the simmering broth fully cooks it and infuses the soup with flavor. Make sure the chicken reaches 165°F internally before shredding.
Storing
This soup stores well: keep it in an airtight container in the refrigerator for 4–5 days, or freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave. If freezing, leave a little headspace in containers to allow for expansion.
More Comforting Recipes
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Southwest Chicken Chili
-
Vegan Sweet Potato Chili
-
Creamy Chicken Cauliflower Soup (GF + DF)
-
Cast Iron Vegetarian Lasagna Skillet (gluten-free option)
If you make this chicken and kale soup, leave a comment to share how it turned out or post a photo of your bowl — it’s always a joy to see how people personalize the recipe.
Chicken Kale Soup
Equipment
- 1 large stock pot or Dutch oven
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 4 celery stalks, chopped
- 5 large carrots, chopped
- 6 cloves garlic, chopped
- 1–2 tsp turmeric (start with 1 tsp and add to taste)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt, more to taste
- ½ tsp ground pepper, more to taste
- 1–1½ lbs chicken breasts
- 2 bay leaves
- 8 cups chicken bone broth (stock or regular broth works too)
- 4 cups curly kale or lacinato kale, stems removed
Instructions
- Heat a large stock pot or Dutch oven over medium-high heat. Add olive oil, onion, celery, carrots, and garlic. Cook until the vegetables begin to soften and the onion is translucent, about 10 minutes.
- Add turmeric, oregano, thyme, salt, and pepper. Cook 1–2 more minutes, stirring frequently to release the spices’ aroma.
- Place uncooked chicken breasts and bay leaves on top of the vegetables. Pour broth over the chicken and vegetables, ensuring the chicken is fully covered.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25–30 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove the cooked chicken and shred with two forks. Return shredded chicken to the pot.
- Add the kale and cook until wilted, about 1–2 minutes. Taste and adjust seasonings. Remove bay leaves and keep the soup at a low simmer until ready to serve.
- Enjoy hot, optionally with a squeeze of lemon or your favorite bread on the side.
Notes
Start with 1 tsp turmeric and add more if desired after tasting. Turmeric has a strong flavor—add gradually.
If your chicken breasts are large, cut them in half to speed cooking. For rotisserie chicken, add shredded chicken, kale, and broth together and simmer 5–10 minutes to heat through.
Store in an airtight container in the fridge up to 5 days or freeze up to 3 months. For Whole30/Paleo, ensure the broth has no added sugar.
Nutrition (per serving)
Carbohydrates: 18 g |
Protein: 34 g |
Fat: 11 g