Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This creamy chicken and kale soup to warm your family on winter nights
- Easy to Make: This recipe is simple and straightforward, requiring minimal preparation and cooking time.
- Nutritious: The combination of chicken, kale, and vegetables provides a boost of protein, vitamins, and minerals to keep you and your family healthy.
- Customizable: Feel free to add or substitute ingredients to suit your taste preferences and dietary needs.
- Comforting: The creamy broth and tender chicken will become a new favorite comfort food for your family.
- Make-Ahead: This recipe can be prepared in advance, making it perfect for busy weeknights or special occasions.
- Freezer-Friendly: You can freeze the soup for up to 3 months, making it a great option for meal prep or future meals.
- Budget-Friendly: This recipe uses affordable ingredients, making it a cost-effective option for families or individuals on a budget.
- Delicious: The combination of flavors and textures will leave you and your family wanting more.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, onions, garlic, carrots, celery, chicken broth, heavy cream, and dried thyme. Each of these ingredients plays a vital role in creating a rich, creamy, and nutritious soup. The chicken provides protein, while the kale adds a boost of vitamins and minerals. The onions, garlic, carrots, and celery create a flavorful base for the soup, and the chicken broth and heavy cream add depth and creaminess. Finally, the dried thyme adds a touch of warmth and comfort to the dish. When selecting ingredients, choose fresh and organic options whenever possible, and consider substituting the chicken with other proteins like turkey or pork if desired.
How to Make creamy chicken and kale soup to warm your family on winter nights
Chop 1 large onion and 3 cloves of garlic into small pieces. Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onions and garlic to the pot and sauté until they are translucent and fragrant, about 5 minutes.
Add 2 medium carrots and 2 stalks of celery, chopped into small pieces, to the pot. Continue to sauté for an additional 5 minutes.
Add 1 pound of boneless, skinless chicken breast or thighs to the pot, along with 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
Add 2 cups of chopped kale to the pot, along with 1 cup of heavy cream. Stir to combine, then continue to simmer for an additional 5-10 minutes, or until the kale is tender and the soup has reached the desired consistency.
Season the soup with salt, pepper, and 1 teaspoon of dried thyme. Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with additional thyme or kale if desired. Enjoy the creamy, comforting goodness of this delicious soup!
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutrition in your soup.
Add the kale to the pot in the last 5-10 minutes of cooking to prevent it from becoming overcooked and mushy.
Add more or less heavy cream to achieve the desired consistency and creaminess in your soup.
Consider adding other vegetables, such as diced potatoes or sliced mushrooms, to add more flavor and nutrition to your soup.
Add a pinch of red pepper flakes or a diced jalapeño to give your soup a spicy kick.
Try adding different herbs, such as parsley or basil, to create unique and delicious flavor combinations in your soup.
Serve the soup with a side of crusty bread or crackers to add texture and satisfaction to your meal.
Consider adding cooked rice, quinoa, or noodles to make the soup a filling and satisfying meal.
Common Mistakes to Avoid
-
Overcooking the Chicken: What goes wrong: Overcooking the chicken can make it dry and tough.
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the pot to prevent overcooking.
-
Not Using Enough Liquid: What goes wrong: Not using enough liquid can result in a thick, stew-like consistency.
Fix: Use a combination of chicken broth and heavy cream to achieve the desired consistency and creaminess.
-
Not Seasoning Enough: What goes wrong: Not seasoning the soup enough can result in a bland, unappetizing flavor.
Fix: Taste and adjust the seasoning as needed, adding salt, pepper, and herbs to create a rich, satisfying flavor.
-
Not Using Fresh Ingredients: What goes wrong: Not using fresh ingredients can result in a lackluster flavor and texture.
Fix: Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutrition in your soup.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat.
Replace the chicken with tofu or tempeh and use a plant-based broth for a vegan-friendly option.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients to create a gluten-free option.
Reduce the amount of heavy cream and add more vegetables to create a lower-carb option.
Cook the soup in a slow cooker for 6-8 hours on low for a hands-off, convenient option.
Cook the soup in an Instant Pot for 10-15 minutes for a quick and easy option.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in an airtight container or freezer bag in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator or reheat it from frozen, stirring occasionally, until hot and steaming.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen, stirring occasionally, until hot and steaming.
What can I serve with this soup?
This soup is delicious on its own, but you can also serve it with a side of crusty bread, crackers, or a green salad for a satisfying meal.
Can I make this soup in a slow cooker?
Yes, you can cook this soup in a slow cooker for 6-8 hours on low. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low until the soup is hot and steaming.
Can I make this soup in an Instant Pot?
Yes, you can cook this soup in an Instant Pot for 10-15 minutes. Simply brown the chicken and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure until the soup is hot and steaming.
Is this soup gluten-free?
This soup is naturally gluten-free, but be mindful of the chicken broth and any other ingredients you add to ensure they are gluten-free as well.
Can I add other ingredients to this soup?
Yes, you can customize this soup to your liking by adding other ingredients such as diced potatoes, sliced mushrooms, or chopped bell peppers. Feel free to experiment and find your favorite combinations!
How do I reheat this soup?
You can reheat this soup in the microwave or on the stovetop. If reheating in the microwave, heat in 30-second increments, stirring between each heating, until hot and steaming. If reheating on the stovetop, heat over low heat, stirring occasionally, until hot and steaming.
creamy chicken and kale soup to warm your family on winter nights
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
- Step 1: Sear the chicken. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 2: Soften the onion and garlic. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add the kale and chicken broth. Add the chopped kale to the pot, stirring to combine with the onion and garlic. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Step 4: Add the heavy cream and thyme. Stir in the heavy cream or half-and-half and add the dried thyme. Season with salt and pepper to taste.
- Step 5: Return the chicken to the pot. Add the browned chicken back to the pot and stir to combine with the kale and cream mixture.
- Step 6: Simmer the soup. Reduce the heat to low and simmer the soup, uncovered, for 10-15 minutes, or until the chicken is cooked through and the kale is tender.
- Step 7: Finish with butter. Stir in the unsalted butter until melted and smooth. Taste and adjust the seasoning as needed.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup through step 5, then refrigerate or freeze until ready to finish cooking.
- Substitution: Swap the heavy cream for half-and-half or a non-dairy milk alternative, if desired.
- Pro tip: Use high-quality chicken broth for the best flavor.
