Description
This Chicken Kale Soup uses cooked and shredded chicken or turkey, turkey bacon crumbles, and fresh kale greens. It’s a healthy and delicious soup, plus easy to make!
Ingredients
Scale
- 2–3 cups shredded cooked chicken (or turkey)
- 2 cup diced carrots
- 2 cup diced celery
- 1.25 cups diced yellow onion
- 6 medium garlic cloves, sliced
- 8 oz. cremini mushrooms, sliced
- 5 slices turkey bacon, sliced
- 1 tbsp fresh thyme, finely chopped
- A large handful curly kale
- 1 tbsp olive oil
- 3 cups chicken stock
- 1 tsp coarse salt
- Ground black pepper
- A small handful chopped parsley
- 3–4 tbsp gluten-free all-purpose flour
- 1½ cups canned full-fat coconut milk
Instructions
- Prep: Shred the cooked chicken or turkey and set aside. Dice carrots, celery, and onion. Slice garlic, mushrooms, and bacon. Chop thyme. Remove kale leaves from stems and roughly chop. Rinse and drain well.
- Cook bacon: Heat a 4–5 qt. Dutch oven or heavy soup pot over medium-high heat. When hot, add oil and bacon. Cook until crispy. Remove the bacon and leave the rendered fat in the pot.
- Sauté aromatics: Reheat the pot over medium heat. Add garlic and onion with a pinch of salt; sauté until the onion starts to sweat. Add carrots and celery plus another pinch of salt; cook for 2 minutes. Add mushrooms and thyme, and sauté until fragrant, about 1 minute.
- Simmer soup: Pour in chicken stock to just cover the vegetables (about 3 cups). Bring to a simmer, cover, and reduce to low. Cook until the carrots and celery are tender but not mushy, 8–10 minutes.
- Prepare milk mixture: In a bowl, whisk together the gluten-free or cassava flour and coconut milk until smooth.
- Finish: Add the kale. Raise heat to medium and stir to combine. Simmer for a few minutes until kale softens but remains bright, 2 minutes. Stir in the coconut milk mixture and keep stirring until the soup thickens, 1–2 minutes.
- Serve: Finally, stir-in the cooked chicken or turkey. Give everything a stir then turn off the heat. Season with salt and pepper to taste. Garnish with chopped parsley and crispy bacon.
Notes
Add kale near the end so it stays vibrant and slightly crisp. Once adding the coconut milk, do not over boil the broth or the milk will curdle. Store refrigerated for 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 698 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 38 mg