A bunch of kale, two plates: Chicken Vegetable Soup with Kale

This soup is simple but far from boring. It’s amazing how packed with flavor it is, being at the same time so healthy.  San Marzano tomatoes are a must, unless you have stewed your own.  While all fresh ingredients I used were organic, I cannot recommend enough that you always get organic celery.  Because there’s no outer skin of celery you can remove, pesticides permeate it easily.  I also just think that organic celery tastes better.  When I make soup, I get my vegetables in the bulk section of Whole Foods so that I can get organic but do not have to buy an entire bag of either.

Chopping can be exhausting.  I take lots of breaks.  I begin with the celery, carrots and leeks because unlike onions, they don’t burn my eyes.  I’ll then drink some coffee.  Check email.  Go back to chopping.  I like to chop the onions at the very last minute so they can go straight to the pot and stop torturing me.  I suppose you could use a food processor, but I prefer the texture of manually chopped vegetables.

Chicken Vegetable Soup with Kale


  • 3 tablespoons safflower oil
  • 1 medium white onion, diced
  • 2-3 cloves of garlic, finely chopped, grated or crushed
  • 1 large leek, thinly chopped
  • 1 large carrot, diced
  • 1 bunch celery, trimmed, peeled and sliced
  • 8 ounces white mushrooms, washed and quartered
  • 2 boneless, skinless chicken breasts, cleaned and diced
  • 1 28-ounce can whole San Marzano Tomatoes with liquid
  • 32 ounces Organic Chicken Broth
  • 2 bay leaves
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2/3 bunch curly or flat kale, washed and roughly chopped

  1. Heat oil over medium heat in a heavy-bottomed soup pot.  Add onions first, then garlic, and stir until they become translucent, about 5-10 minutes.
  2. Stir in leeks, allow them to cook for a few minutes, then add carrots and celery.  Cook for another 5-10 minutes, stirring frequently.
  3. Add mushrooms and cook until they begin to release liquid.
  4. Add Chicken.  Cook and stir until the chicken turns from pink to white on the outside, but remains pink on the inside.
  5. Slowly add tomato liquid to pot.  Using a wooden spoon, break up whole tomatoes into smaller pieces.
  6. Using the moisture from the tomatoes, make sure you scrape up any vegetables stuck to the bottom of the pan.  Bring to a boil.
  7. Add chicken broth, bay leaves, oregano, and salt and pepper, bring to a boil again.
  8. Once soup comes to a boil, simmer for about 30 minutes to allow all of the flavors to combine, stirring occasionally.
  9. Remove from heat.
  10. Stir in kale. Serve.

DOWNLOAD RECIPE PDF: Chicken Vegetable Soup with Kale

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