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Bowl of chicken vegetable soup with carrots and beans and a spoon in the bowl.
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5 from 2 votes

Chicken Kale Soup

A hearty, comforting classic with an aromatic broth laden with chicken, kale, cannellini beans, and vegetables. This simple one-pot meal is stove to table ready in 30 minutes or less.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: dinner, lunch
Cuisine: American, Southern
Keyword: chicken kale soup, soup
Servings: 8 bowls
Calories: 361kcal
Author: Rachel


  • 1 tablespoon Olive Oil
  • 1 Cups Yellow Onion Diced
  • 1 Cups Celery About 2 Stalks
  • 2 Carrots Peeled & Sliced
  • 4 Garlic Cloves Finely Minced
  • 6 Cups Chicken Stock Low Sodium
  • 2 Cups water
  • 4 Cups Chicken Shredded
  • 30 Oz Cannellini Beans 2 Cans
  • 1 Tbsp Parsley Fresh or Dried
  • 1 tsp Oregano Dried
  • 1 tsp Thyme Dried
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 3 Cups Kale Stalks removed, town into bite-sized pieces


  • In a large soup pot heat olive oil over medium heat. Add onion, celery, and carrots and cook until tender, stirring occasionally (about 7-8 minutes).
  • Add minced garlic, oregano, & thyme. Cook and stir until fragrant (about 1 minute).
  • Pour in chicken broth, water, & cannellini beans. Bring to boil & reduce heat to medium low. Simmer for about 5 minutes.
  • Add shredded chicken and kale & continue simmering until warmed through. Season with salt & pepper. Serve warm and garnish with fresh or dried parsley if desired.


Serving: 2cups | Calories: 361kcal | Carbohydrates: 47.4g | Protein: 34.3g | Fat: 4.1g | Saturated Fat: 0.9g | Cholesterol: 36mg | Sodium: 566mg | Potassium: 1367mg | Fiber: 18.6g | Calcium: 149mg | Iron: 7mg