Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker chicken and kale soup for healthy winter comfort
- Easy to Make: This recipe is perfect for busy days, as it requires minimal preparation and can be cooked in a slow cooker.
- Healthy and Nutritious: Packed with kale, chicken, and vegetables, this soup is a great way to get your daily dose of vitamins and minerals.
- Customizable: Feel free to add your favorite spices, herbs, or ingredients to make this recipe your own.
- Comforting and Delicious: The combination of tender chicken, flavorful broth, and nutritious kale makes for a truly satisfying meal.
- Perfect for Meal Prep: This recipe makes a large batch of soup that can be refrigerated or frozen for later use.
- Slow Cooker Friendly: Simply add all the ingredients to your slow cooker and let it do the work for you.
- Affordable: This recipe uses affordable ingredients and makes a large batch of soup, making it a cost-effective option for families or individuals.
- Gluten-Free and Low-Carb: This recipe is gluten-free and low in carbs, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, onions, garlic, carrots, celery, and chicken broth. The chicken provides a good source of protein, while the kale adds a boost of vitamins and antioxidants. The onions, garlic, carrots, and celery add natural sweetness and depth of flavor to the soup. The chicken broth is the base of the soup and helps to bring all the flavors together. When selecting these ingredients, choose fresh and organic options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the kale, choose curly or lacinato kale, as they have a milder flavor and texture. You can also substitute the kale with other leafy greens like spinach or collard greens.
How to Make slow cooker chicken and kale soup for healthy winter comfort
Chop the onions, carrots, and celery into bite-sized pieces. Mince the garlic and tear the kale into smaller pieces.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Add the chicken and cook until browned on all sides, about 5-7 minutes.
Add the chopped onions, carrots, and celery to the skillet and cook until they start to soften, about 3-4 minutes.
Add the minced garlic and torn kale to the skillet and cook until the kale starts to wilt, about 1-2 minutes.
Add the chicken broth and browned chicken to the slow cooker. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and nutrition.
Add the kale towards the end of cooking time to prevent it from becoming overcooked and mushy.
Use low-sodium chicken broth to control the amount of salt in the soup and make it healthier.
Add your favorite spices and herbs to make the soup more flavorful and interesting.
Serve the soup with a side of crusty bread or a green salad to make it a complete and satisfying meal.
Freeze the soup for up to 3 months and reheat it when you need a quick and easy meal.
Common Mistakes to Avoid
-
Overcooking the Chicken: What goes wrong: Overcooking the chicken can make it dry and tough.
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C) and then remove it from the heat.
-
Not Browning the Chicken: What goes wrong: Not browning the chicken can result in a lack of flavor and texture.
Fix: Brown the chicken in a skillet before adding it to the slow cooker to create a rich and caramelized crust.
-
Not Using Low-Sodium Broth: What goes wrong: Using regular chicken broth can make the soup too salty.
Fix: Use low-sodium chicken broth to control the amount of salt in the soup and make it healthier.
-
Not Adding Aromatics: What goes wrong: Not adding aromatics can result in a lack of flavor and depth.
Fix: Add onions, carrots, and celery to the skillet before adding the chicken and broth to create a rich and aromatic flavor.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the soup for an extra kick of heat.
Add a splash of heavy cream or coconut cream to the soup for a rich and creamy texture.
Replace the chicken with tofu or tempeh and use a vegetable broth instead of chicken broth.
Use gluten-free chicken broth and be sure to check the ingredients of any store-bought broth or spices.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the soup to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool the soup to room temperature before refrigerating it, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Let the soup cool to room temperature, then transfer it to airtight containers or freezer bags. When you're ready to eat it, simply thaw the soup overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen kale?
Yes, you can use frozen kale. Simply thaw it first and squeeze out as much water as possible before adding it to the soup.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the chicken and cook the vegetables in the Dutch oven, then add the chicken broth and kale. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes or until the chicken is cooked through.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. Just be sure to use gluten-free chicken broth and check the ingredients of any store-bought spices or broth.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup to make it your own. Some ideas include diced potatoes, sliced mushrooms, or chopped bell peppers. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Brown the chicken and cook the vegetables in the pressure cooker, then add the chicken broth and kale. Cook on high pressure for 10-15 minutes or until the chicken is cooked through.
slow cooker chicken and kale soup for healthy winter comfort
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the onion, garlic, carrots, and celery. Remove the stems from the kale and coarsely chop the leaves.
- Step 2: Brown the chicken. Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Step 3: Soften the vegetables. In the same skillet, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Step 4: Add the chicken and vegetables to the slow cooker. Place the browned chicken, cooked vegetables, diced tomatoes, chicken broth, thyme, salt, and pepper in the slow cooker. Stir to combine.
- Step 5: Cook the soup. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 6: Add the kale. About 30 minutes before serving, stir in the chopped kale. Cover the slow cooker and continue to cook until the kale is tender.
- Step 7: Serve and enjoy. Ladle the soup into bowls and serve hot.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze it for later use.
- Make ahead: Prepare the ingredients and cook the soup up to a day in advance.
- Substitution: Swap the chicken breast for thighs or a combination of both.
- Pro tip: Use fresh kale for the best flavor and texture.
- Variation: Add some heat to the soup with a diced jalapeno pepper or red pepper flakes.
