Chicken Soup with Kale and Carrots

Whether you're fighting off a winter cold, or looking to get healthy this soup is perfect. This version adds some kale for an extra healthy spin. The recipe includes homemade broth which I highly recommend -- so easy to prepare and it amps up the flavor of the soup.

Chicken Soup with Kale and Carrots

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Serves: 4 Total Time: 2 hours and 25 minutes


  • 1 whole 3-4 pound chicken
  • 1 celery stalk, chopped (including the leaves!)
  • 1 large leek, chopped (use the entire leek, including the dark green parts)
  • 3 carrots --- 2 carrots peeled and diced, 1 carrot chopped
  • 1 yellow onion, quartered
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 2 sprigs of rosemary
  • 1 bunch of Italian parsley, chopped, leaves and stems
  • 1 bunch of Kale, just the leaves
  • Salt and Pepper



What makes this soup SO delicious is the homemade broth! If you’re short on time, you can use store bought organic broth and a store bought rotisserie chicken. This homemade broth is SO easy, I highly recommend making it. You can throw it together in the morning and have it simmering away on your stove.


In a large pot combine the chicken, celery, leek, 1 carrot (roughly chopped), onion, bay leaf, thyme and season generously with salt and pepper. Fill the pot with water so that everything is fully covered, and bring to a boil. When it comes to a boil, lower the heat and simmer on low for 2 hours.


Strain the stock into a clean pot and discard the cook vegetables BUT reserve the chicken. Set the chicken aside and when it’s cool enough to handle, pull all the meat off the chicken.  Dice the chicken and add to the clean pot with the stock.   Add the 2 diced carrots and kale and simmer for 20 minutes.


Season to taste with salt and pepper.


Optional toppings: chopped fresh parsley and grated parmesan

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