This healthy Chicken & Kale Soup is an easy chicken soup recipe! This naturally gluten free chicken soup is full of big pieces of chicken breast, carrots, celery, and onion – just like traditional chicken noodle soup. But, instead of noodles, this soup is loaded with kale!
If you are looking for more broth based soup recipes, check out my Meyer Lemon Chicken & Wild Rice Soup, Chicken & Potato Soup, or my Easy Wonton Soup.
Why You’ll Love This Recipe
I love this healthy Chicken & Kale Soup because not only is it healthy, but it’s also delicious! I use Organic Prairie Chicken Breasts so there are big pieces of chicken along with the traditional carrots, celery, and onion that you’d find in traditional chicken noodle soup. But instead of noodles, I use kale for a gluten free chicken soup that is so good!
This easy chicken soup recipe can be made using chicken broth or chicken bone broth. I love using bone broth in recipes because it adds more protein and the added health benefits. Check out my article Benefits of Bone Broth and How to Enjoy It. Use code MIMIBAKESCOOKIES for 20% off my favorite bone broth from Kettle & Fire!
This easy chicken soup recipe has only 8 ingredients and it’s so easy to make! I make this in my slow cooker, but you can just as easily make it in Dutch oven or pot on the stove as well.
How to Make Healthy Chicken & Kale Soup
Step 1
First step is chopping the carrots, celery, and onion. I roughly chop these so there are larger pieces of each!
Step 2
Next, chop the chicken into cubes that are about 1-inch. Season the chicken with salt and pepper.
Step 3
Using your slow cooker (or Dutch oven), add ghee (or you can also use olive oil) and sear the chicken for 2 to 3 minute. Then add in the bone broth.
Step 4
Turn the heat to low or simmer if you are using a Dutch oven on the stove and add in the veggies. Sit back while your soup simmers and cooks!
Step 5
When the veggies are cooked to your liking, then add in the kale and cook for an addition couple minutes. The kale doesn’t need much time!
Ingredients for Healthy Chicken & Kale Soup
Organic Prairie Chicken Breasts
Kettle & Fire Chicken Bone Broth (use code MIMIBAKESCOOKIES for 20% off)
Organic Carrots
Organic Celery
Organic Yellow Onion
Organic Kale
Salt and Pepper
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This healthy Chicken & Kale Soup is an incredibly easy chicken soup recipe! This naturally gluten free chicken soup is very filling and incredibly delicious!
Ingredients
8 ounces organic carrots
1 stalk of organic celery
1 organic yellow onion
1 pound Organic Prairie Chicken Breasts
2 tablespoons Organic Valley Ghee
Salt and pepper
32 ounces organic chicken bone broth (or chicken broth)
6 cups organic kale
Directions
- Slice carrots and celery into ½-inch slices. Roughly chop the onion. Set aside.
- Cut chicken into 1-inch cubes, and season with salt and pepper.
- Using a slow cooker (or Dutch Oven or 6-quart pot), add ghee and put over high heat. Sear chicken for 2 to 3 minutes. Add in bone broth.
- Turn heat to low and add the carrots, celery, and onion and stir to combine. If using a pot, cover with a lid. Allow to cook on low for 1 ½ hours, or until the veggies are cooked to your liking.
- Add in kale and stir to combine, and cover with the lid to steam for 2 to 3 minutes.
- Serve immediately.
Notes
- High Altitude – Follow the recipe as noted.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
Did you like this post?
Make sure to check out my Pork & Peppers Lettuce Cups and share it with someone who think may enjoy it too!
