Kale & Chicken Soup

Oct 11, 2019 | Food, Lunch/Dinner

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Fall is definitely the season to start including soup in your standard meal rotation! And why not? It’s such an amazing comfort food, satisfying and warm! We love it because it’s typically a quick and easy meal, perfect for making leftovers and perfect for using leftovers, so it’s a win win! What could make soup better? Try pairing it with this super simple but amazingly delicious Grilled Bread!

This soup is no exception, as it takes only a few minutes to prepare, but the end result is a tasty and filling soup you don’t have to feel guilty about eating. This recipe is great because it’s easy to modify for your specific tastes or to use up leftover veggies in your refrigerator! We like to purchase a rotisserie chicken, shred it, portion it, then freeze it for easy use. If you don’t want to purchase a rotisserie chicken or want to use raw chicken, just chop up the chicken and cook it during the first step with the vegetables.

Kale & Chicken Soup

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Soup
Servings: 2
Calories: 459kcal

Ingredients

  • 2 tsp olive oil
  • cup yellow onion diced small
  • 6 cloves garlic minced
  • 2 cups portabella mushrooms diced small
  • ½ tsp crushed red pepper
  • ¼ tsp black pepper freshly ground
  • 5 cups chicken broth
  • tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme stems removed
  • 3 oz rotisserie chicken shredded
  • 1 cup small shell pasta uncooked
  • 3 cups kale coarsely chopped
  • 2 tbsp parmesan cheese shredded
  • salt to taste

Instructions

  • In a medium sized sauce pan, heat oil on medium high heat. Add onion, garlic, mushrooms, crushed red pepper, and black pepper. Cook for 3-4 minutes, until they start to soften.
  • Add chicken broth, thyme, and rosemary and bring to a boil (increase heat if necessary). Once the broth starts to boil, add pasta and rotisserie chicken, stirring occasionally. Let cook until tender, about 8 minutes. Add kale about 1-2 minutes prior to the shells being al dente. You just want the kale to wilt slightly and soften, not cook through.
  • Remove soup from the heat and add salt to taste. This will vary depending on the brand of chicken broth you use. Portion soup and top with Parmesan cheese. Enjoy!

Notes

While fresh herbs are preferred in soups, you can use dried herbs if that is what you have on hand.  Simply use a 1/3 of the amount called for in the recipe.
If you like your soup with a little heat, try adding a tablespoon of chopped jalapenos to your soup! 

Nutrition

Calories: 459kcal | Carbohydrates: 61g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 2439mg | Potassium: 1625mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10227IU | Vitamin C: 169mg | Calcium: 291mg | Iron: 4mg
Tried this recipe?Let us know how it was!

About Me

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Hello everyone! My name is Angie Mallery, and I’m the proud founder of Wicked Handy. This blog is my playground for sharing everything that makes life more joyful and practical—from crafting and cooking to gardening and DIY projects. I’m thrilled you’re here and hope you find inspiration and enjoyment in what I love to do. Thank you for visiting!

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