Chicken Kale and Vegetable Soup

Shredded chicken with kale, sliced mushrooms, sweet corn, carrots, and onions in a lemony thyme broth. Warm and healthy, this chicken kale and vegetable soup is perfect for cooler autumn days. 

Chicken Kale Vegetable Soup | Cooking with a Wallflower

Soups are one of my favorite dishes to make because they’re simple, versatile, and so flavorful.

My sister hasn’t been feeling well these last few days, probably a cold, so I thought I’d create a version of the classic Chicken Noodle Soup, except with just chicken and vegetables. Soup always make me feel better when I’m feeling under the weather. Something about the warm broth is just very revitalizing.

Chicken Kale Vegetable Soup | Cooking with a Wallflower

This Chicken and Vegetable Soup is a one-pot recipe, which means very little clean-up. Yay! While I love cooking, I really don’t like washing pots and pans. Do you feel the same way?

This soup I’m sharing with you is easy to make and healthy. With just a hint of lemon, this twist on the classic chicken soup is both refreshing and comforting. Hope you’ll enjoy it as much as I do!

Chicken Kale Vegetable Soup | Cooking with a Wallflower

First, add a tablespoon of vegetable oil into a medium sized pot. Allow the oil to heat for about a minute before adding diced onions. Use a spatula to stir the onions to cook it until it becomes translucent.

Next, add the vegetables according to how long it takes to cook. I added carrots first, since carrots take longer to soften. Add about a ¼ cup of the broth.

Once the carrots have softened, add the slices of mushrooms. Cook the mushrooms until they have softened.

Add the rest of the broth, the kale, and the corn kernels. Stir to cook the ingredients evenly. Add the lemon pepper, thyme, sugar and salt. Always start with a little bit of salt and add more as needed. Your taste buds and mine are different.

Chicken Kale Vegetable Soup | Cooking with a Wallflower

Lastly, add the chicken. I used shredded leftover chicken. But you can slice raw chicken breast into thin pieces and cook them in the soup just until it’s cooked.

Chicken Kale Vegetable Soup | Cooking with a Wallflower

Once the chicken is cooked through, remove the soup from heat.

Chicken Kale Vegetable Soup | Cooking with a Wallflower

Serve the soup warm.

Enjoy!

Chicken Kale Vegetable Soup | Cooking with a Wallflower

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Chicken Kale and Vegetable Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

Chicken Kale and Vegetable Soup

Shredded chicken with kale, sliced mushrooms, sweet corn, carrots, and onions in a lemony thyme broth. Warm and healthy, this chicken kale and vegetable soup is perfect for cooler autumn days.

Ingredients

1 tablespoon vegetable oil

½ cup diced onions

1 medium sized carrot, sliced

3½ cups chicken or vegetable broth

1 cup sliced mushrooms

1 cup kale, torn into bite size pieces

½ cup corn kernels, frozen or fresh

1 cup shredded cooked chicken (or thinly sliced raw chicken)

1 teaspoon dried thyme

¼ teaspoon lemon pepper, more to taste

¼ teaspoon salt, more to taste

Directions

Add vegetable oil to a medium sized pot over medium to high heat. Allow the oil to heat for about a minute before adding the diced onions. Use a spatula to evenly cook the onions.

Once the onions become translucent, and no longer a solid white, add the carrots and about a ¼ of the broth. Stir the carrots to cook them evenly.

When the carrots have started to soften, about 2-3 minutes, add the mushrooms and the rest of the broth. Allow the ingredients to simmer for 3-4 minutes until they have softened.

Add the kale, corn kernels, and shredded chicken. Season the soup with dried thyme, lemon pepper, and salt. Cook for another 5-6 minutes over low heat.

If the chicken is raw, make sure to cook them completely through.

Season the soup with more salt if needed.

Serve the soup warm.

http://cookingwithawallflower.com/2014/10/20/chicken-kale-and-vegetable-soup/

36 comments

  1. ddraug1 says:

    I tried this recipe last night, but I must confess that I got a little experimental with it. I added a teaspoon of gochujang (Korean red pepper paste), extra kale, and some crunchy pieces of kimchee.

    I liked it, but I’m not sure I would recommend it anyone who isn’t a kimchee lover.

    I promise to try your original recipe next time. 🙂

  2. cynthiamvoss says:

    Looks delicious! I agree, one-pot meals are the best. I like to think that you’re getting all the flavors of your food and nothing is left behind in another pot or pan. Plus of course, fewer dishes to clean 🙂

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