Chicken Soup With Kale Recipes

CHEATER'S CHICKEN AND RICE SOUP WITH LEMON AND KALE

Cheater's Chicken and Rice Soup with Lemon and Kale image

Provided by Megan Mitchell

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 cups low-sodium organic chicken bone broth
3 lemons, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1 organic rotisserie chicken, shredded into small pieces
3 medium carrots, scrubbed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 cup arborio rice
5 ounces baby kale, roughly chopped
1/3 cup finely chopped dill

Steps:

Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot. Bring to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes. Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning.
Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper.

CHICKEN LENTIL SOUP WITH KALE

Chicken Lentil Soup With Kale image

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

Steps:

In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
Remove bay leaves before serving.

CHICKEN AND KALE TORTELLINI SOUP

Chicken and Kale Tortellini Soup image

With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 2h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
6 cups chicken broth
1 package (20 ounces) refrigerated cheese tortellini
1 can (15 ounces) cannellini beans, rinsed and drained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
4 cups coarsely chopped fresh kale (about 2 ounces)
Shaved Parmesan cheese, optional

Steps:

Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink., Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.

CHICKEN SOUP WITH KALE, CHAYOTE AND PONZU

Chicken Soup With Kale, Chayote and Ponzu image

I started out to use up a couple of chicken thighs that I had defrosted. One thing led to another and I ended up with this and it is good! So I decided to share it with you. I like to keep some chicken thighs in the freezer because I think they are the most versatile part if not using the whole chicken. If I need another specific part, like skinless, boneless breasts for something special then I just go get that for that meal. I like to use kale rather than collard greens, spinach, or other greens, most of the time,, though I do also use collards and spinach. Spinach has oxalate in it which affects calcium processing and are off my list for now, though I prefer it normally in lots of dishes. Kale is a bit thicker and tougher and so has to be cooked more, but it is not as tough as collards and has a nice flavor. Chayote is found in the Hispanic or Asian produce sections. It's in the squash family, looks kind of like a green pear on the outside. I peel them, cut them in half along the slit, and then cube them like potatoes, usually, and use them with potatoes too. Ponzu is new to me, an Asian sauce with combination of soy sauce and citrus. I just kind of decided to experiment and try it in the soup and it works! I didn't add any salt to this, which was very plain tasting till I added the ponzu. This version of chicken soup is an eclectic 'fusion' of various ingredients from a few traditions. I found it to be very satisfying. Now, if you leave the ponzu out it is going to be a different thing, so you can comment that you changed this or that and the other thing and that is fine but just realize that that makes it another recipe. If you do change a lot of things then I might also like yours and so if you post your recipe then let me know so I can try it your way. You might want to add more chicken, or more carrots, or less kale, or less garlic,, and that is all good. This is what I had on hand and what I did,, and it was good.

Provided by Rainbow - Chef 5368

Categories Chicken Thigh & Leg

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 chicken thighs
1 quart water
1 1/2 gallons water
2 chayotes
2 potatoes, medium
4 carrots
1 stalk celery
1 bunch kale
1/2 onion, chopped
1/2 teaspoon garlic, minced
1 bay leaf
1/4 teaspoon parsley
1 bouillon cube
1 teaspoon soy sauce
1 tablespoon ponzu sauce (dark)

Steps:

Wash the chicken and then cut it along the bone on both sides so that there are 3 pieces of chicken for each thigh.
Put chicken in a saucepan with about a quart of water, so that the chicken is covered. Add the bay leaf. Bring to a boil and then lower the heat to low, simmering for about 1/2 hour.
Skim the water to remove any scum and then transfer the chicken and water to a larger kettle or stockpot. Turn on the heat to medium.
While the chicken thighs are cooking in the sauce pan, wash the kale. Pull the smaller leaves off the stem and then trim the thick stems off, and tear the leaves up into pieces that are about 1" to 2". Put the kale into the larger pot on top of the chicken first.
Slice the chayote, along the slit, in half, and then peel and cut into 1" cubes.
Peel the potato and cut into 1" cubes.
Peel and cut the carrots, and celery and put everything into pot.
The kale will be wilting. Give things a stir. Cover with water.
Chop as much onion as you like, and as much garlic as you like and add it to the pot.
Add as much water as you like and bring it all to a boil. Then lower the heat to simmer for about an hour.
I added the soy sauce and ponzu after it had finished cooking, but I'm not sure it matters when it is added inches I added just enough for an accent flavor without adding enough to make it strong.

Nutrition Facts : Calories 207.5, Fat 6.4, SaturatedFat 1.8, Cholesterol 31.7, Sodium 308.6, Carbohydrate 28.4, Fiber 5.7, Sugar 5.1, Protein 11.1

SIMPLE AND DELICIOUS KALE SOUP

Simple and Delicious Kale Soup image

This kale soup recipe is quick, easy, and delicious.

Provided by Heidirs

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 small onion, chopped
2 cups chicken broth
1 small tomato, chopped
3 cups loosely packed chopped kale
1 cup canned white beans, rinsed and drained

Steps:

Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g

CHICKEN KALE SOUP

Chicken Kale Soup image

Make and share this Chicken Kale Soup recipe from Food.com.

Provided by Bear-amundi

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups chicken breasts
4 cups kale
1 shallot
1 garlic clove
2 cups carrots
2 cups celery
4 cups chicken broth

Steps:

sautee shallot and garlic in pan.
add carrots and continue to sautee.
add chicken.
add celery.
add chicken broth, cook for 10 minutes.
add kale (cut up, destemmed).

Nutrition Facts : Calories 111.6, Fat 2.1, SaturatedFat 0.5, Sodium 860.7, Carbohydrate 16.4, Fiber 4, Sugar 4.7, Protein 8.3