Chicken Kale Soup
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Behold the best soup ever: Chicken Kale Soup! This soup is packed with tons of protein, veggies, and it’s super nutritious and flavorful! It’s easy to make, requires minimal ingredients, and you only need one-pot! It’s a very balanced meal for any night of the week!
Ingredients
- Chicken Tenders – They are the easiest to cook as they are cut into strips making the cooking time very even. But, shredded Chicken Breast would work too.
- Great Northern Beans – Canned or homemade – I prefer to make beans in my instant pot the day of the recipe. It’s cheaper and adds more flavor to your recipe. We get most of our dried beans from Thrive Market.
- Sweet Onion and Garlic – For flavor, plus what soup does not have onion and garlic.
- Kale – Loaded with tons of nutrients, plus it’s a great weight-friendly vegetable. It adds a nice chewy texture.
- Chicken Broth – For additional protein and flavor.
- Lemon Juice – Adds a little acidity and brings the soup together.
- Spices: Smoked and Sweet Paprika, Oregano, Red Chili Flakes, Salt, and Black Pepper.
- Apple Cider Vinegar and Olive Oil
Instructions
- Blend-up half of the soup before adding the chicken and kale. The beans add thickness that makes the soup come together perfectly. Use either an immersion blender or a regular blender to blend it up!
- Adjust the Red Pepper Flakes to your flavor. Taste and adjust if needed by adding more or less spice to the soup, if you prefer.
Storage:
Store this soup in a sealed glass container in the refrigerator for up to 5 days. Alternatively, you can wait until the soup cools to room temperature and carefully pour the soup into Souper Cubes to freeze for up to 1 month. The Souper Cubes are perfect for freezing leftovers, help with portion control, and great for meal prepping. We use them often, especially when making soups, broths, or chili.
Heating Leftovers:
Add leftovers to a pot and cook over medium heat until hot. Stirring occasionally. Alternatively, you can add it to a microwave-safe bowl and warm up 1.5 min increments. Frozen soup can be thawed out the night before or the day of in the refrigerator.
This Paprika Chicken Soup is made in one pot, perfectly seasoned, and full of protein. It’s an easy weeknight meal and even more delicious the next day! We hope you all love it! Enjoy!
Chicken Kale Soup
- 1 lb chicken tenders or sub chicken breast
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ¼ tsp oregano
- ⅛ tsp red chili flakes optional, per your taste
- ¼ tsp salt
- pinch of black pepper
- ½ tsp apple cider vinegar
- 1 tbsp olive oil
- 1 sweet onion diced
- 3 garlic cloves minced
- 2 cups great northern beans
- 5 cups chicken broth
- 5 tbsp lemon juice about 1 large lemon or 2 small
- 2 cups kale copped
- Toss chicken tenders with the marinade ingredients in a bowl and cover with plastic wrap. Marinate for about 1 hour before cooking, or overnight in the refrigerator.
- Add marinated chicken tenders to a pot over medium-high heat and cook for about 5 minutes. Flip and continue cooking for an additional 5-minutes. Remove chicken from the pot and cut into small pieces.
- To the same pot, add diced onions and minced garlic. Stir together and scrape the bottom of the pot to get the brown bits off. Saute for about 5 minutes until soft.
- Add cooked great northern beans to the pot and add the chicken broth and lemon juice. Bring to a boil, reduce heat and let the soup simmer for about 10 minutes.
- Take half of the soup and blend by either using an emersion blender or a regular blender and transfer back to the pot.
- Add the cut-up chicken and the kale to the pot. Stir to combine and let soup cook for about 5 additional minutes.
- Taste and adjust seasoning by adding more red chili flakes for spice, salt, black pepper, or lemon juice. Serve Immediately.
Be sure to check out our other healthy dinner recipes:
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