Kale Chicken Soup

Posted on by Jennie

Last week I wasn’t feeling so great, and neither was Jeff, so I decided to make some chicken soup. I preface this with the information that I didn’t actually end up having chicken to put in the soup – but I did use chicken broth, and I definitely recommend adding chicken to the soup in order to round out the meal.

Start with some onions. Let them sweat in a smidge of olive oil. I let them go about 10 minutes.

Cut up some carrots and celery. Or whatever vegetables tickle your fancy.

Add your veggies to your onion, and let them cook a few minutes.

I also added cauliflower, because I had some. Then I added about four cups of chicken broth, and two cups of water.

I also added a can of cannellini beans, but I would suggest you add two cans, as there definitely were not enough beans in this soup!

Then I added a ton of kale. Maybe three cups? I don’t know how much, because I was too obsessed with how pretty it was and how much I wanted to eat it raw, even though I was pretty sure that it wouldn’t be good.

I also added rosemary, and salt and pepper. And I would have added some cooked chicken at some point, or cooked the chicken in the broth first, had I had chicken. I thought I had chicken, but it was not good anymore, let me tell you.

It’s simple, fast, and delicious – and makes you feel better when you’re sick!


2 chicken breasts, diced and cooked
1 medium onion
6 medium carrots
6 stalks celery
2 cups cauliflower
3 cups kale
2 cans beans (cannellini preferred)
4 cups chicken broth
2 cups water

1. Chop chicken breast and cook.
2. Chop onion, carrots, celery, and cauliflower.
3. Sweat onions for 10 minutes, add carrots and celery for additional 3 minutes.
4. Add cauliflower, chicken broth, water, and cooked chicken.
5. Let simmer 15 minutes. Add kale and beans.
6. Let simmer 10 minutes. Season, and serve.


[addtoany] Yum


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