Jump to Recipe· 5 from 9 reviews·Jump to video

This chicken, kale and potato soup is full of nourishing ingredients and is a beautifully balanced, simple meal. Veggies, chicken, white beans and a special flavor-boosting ingredient make this soup wildly flavorful even though the cook time is relatively short. It is perfect for a busy weeknight meal or a cozy Sunday afternoon dinner. Pair with a big hunk of crusty bread and a simple side salad and you’ve got a perfect meal!

bowl of soup with chicken, kale, carrots and white beans. Topped with parmesan cheese and black pepepr
Jump to:
  1. 1 Erica’s ramblings on the recipe:
  2. 2 What you’ll need to make this chicken kale soup:
  3. 3 How to make chicken kale and potato soup:
  4. 4 Equipment needed:
  5. 5 Expert tips and variations:
  6. 6 FAQs:
  7. 7 What to serve with this nourishing soup:
  8. 8 If you love this chicken kale and potato soup, here are some other healthy meal ideas!
  9. 9 Watch how to make:
  10. 10 Nourishing Chicken Kale and Potato Soup
    1. 10.1 Description
    2. 10.2 Ingredients
    3. 10.3 Instructions
    4. 10.4 Notes
    5. 10.5 Nutrition
    6. 10.6 Did you make this recipe?

Erica’s ramblings on the recipe:

To be honest, when I think of “chicken soup”, I think “meh.” I know it’s supposed to be the ultimate comfort food, especially when sick, but so often it lacks something.

My vision for this recipe was a brothy soup but THICC with fillings? Ingredients? What do you call the things floating in soup? Anyway, let me explain. Some soups are very brothy with a random carrot or pea floating through the abyss. Other soups are thick like chowder or stew. THIS soup is brothy, but every single bite is full of potato chunks, carrot coins, shredded chicken, white beans and kale. It’s filling and so, so satisfying.

two bowls of chicken kale and potato soup, cutting board with homemade bread and a hunk of bread with butter on it

To the veggie base of this recipe, we add my special ingredient for extra flavor- a big ole dollop of pesto. Pesto does a few things here 1) gives the soup amazing flavor 2) prevents us from having to peel and chop a bunch of garlic cloves and herbs and 3) pesto has a thick texture thanks to ground nuts and olive oil so it helps thicken the broth just the tiniest bit.

I love a bowl of this hearty soup with a hunk of my amazing no-knead rosemary parmesan bread. It is simply perfect for a cold winter night.

What you’ll need to make this chicken kale soup:

picture of the ingredients you will need to make chicken kale and potato soup

Olive oil: any cooking oil (avocado oil, refined coconut oil, vegetable oil, etc) or butter will work, I always have extra virgin olive oil on hand.

Carrots: large whole carrots are inexpensive way to add a boost of antioxidants like beta-carotene to this potato soup recipe.

Sweet onion: sweet onion adds a lovely base of flavor for the soup. You could also use white onion, yellow onion or shallot.

Gold potatoes: any potato will work! I love Yukon gold potatoes but choose any variety, even sweet potato.

Seasonings: the seasonings for this recipe are very simple- kosher salt, pepper, red pepper flakes and Italian seasoning. An Italian blend captures many of the herbs so it’s an easy catchall seasoning.

Pesto: I always have a batch of my favorite homemade pesto in my fridge but you can easily use storebought. Find pesto in the pasta aisle of the grocery store or in the refrigerated deli section.

Thyme: throwing in the thyme sprigs whole gives the amazing flavor of thyme without the obnoxious task of removing all the little leaves.

Chicken breast: I like to buy organic boneless skinless chicken breast from Costco. You can also use skinless chicken thighs or chicken tenderloins.

Cannellini beans: cannellini beans are large, creamy white beans with a mild flavor and smooth texture. You can also use great northern beans or white navy beans.

Chicken broth: buy low-sodium chicken broth to control the salt level more accurately in this soup or even better, make your own bone broth!

Kale: you can use any variety of kale here: lacinato kale, curly kale, purple kale, it’s all delicious and nutritious!

Heavy cream: also called whipping cream, this is found near the milk in the grocery store.

Lemon: fresh lemon juice adds the perfect bright finish to the soup.

Parmesan cheese: freshly grated parmesan cheese adds a nice salty, cheesy layer of flavor.

How to make chicken kale and potato soup:

cutting board with chopped kale, potatoes, onion and carrot

In a large stock pot add the oil over medium-high heat. Add the onions and carrots, tossing to coat in the oil and sautéing until softened, about 3-4 minutes.

Add the salt, black pepper, red pepper flakes, Italian seasoning and pesto and toss to get the veggies coated in seasonings and pesto. It’s important to let the seasonings “bloom” in the hot oil so make sure to add seasonings BEFORE the liquid

Place the potatoes, chicken breasts and thyme sprigs in the pot and cover with 4 cups of chicken broth. Bring to a low boil and then cover and simmer for 18-20 minutes until chicken is cooked through and veggies are soft. Depending on the thickness of your chicken breast (or if you’re adding it straight from frozen) you may need a few more minutes of cooking time. The internal temperature of the chicken breast should read 165 degrees on an instant-read thermometer.

cutting board with shredded chicken

Remove the chicken breast and shred it. I love using my stand mixer with the paddle attachment for this but you can use two forks or your hands. Remove the thyme sprigs. Add the chopped kale leaves, white beans, cream and shredded chicken to the soup and stir for a minute or so until the kale is wilted. Finish the chicken potato soup with lemon juice and parmesan. Taste and season with another pinch of salt and pepper, if needed.

Ladle soup into bowls and top with extra parmesan, black pepper and fresh basil or parsley.

large blue dutch oven with chicken kale potato soup within

Equipment needed:

bowl of soup and hunk of bread with butter

Expert tips and variations:

  • Feel free to utilize shortcuts if you need to! Precut veggies like carrot coins or shredded kale are available in the produce section of most grocery stores. You soup will miss out on a bit of flavor if you don’t cook the chicken breasts in it, BUT you can use shredded rotisserie chicken in a pinch.
  • This would be a fantastic soup to make with leftover chicken or leftover turkey!
  • Add more veggies! Celery, shallots, sweet potatoes, red potatoes, green beans, peas, chopped spinach or sun-dried tomatoes would all work well in this healthy chicken soup. Add a couple bay leaves too if you have them!
  • This could also work with ground protein like Italian sausage, chicken sausage, ground chicken or ground beef. You’ll want to cook these proteins with the veggies and seasonings before adding the broth.
  • Use homemade chicken stock if you have it! And pro tip: save your veggie scraps and chicken carcass/bones to make homemade broth.

FAQs:

Can I freeze this soup?

Yes, this will freeze well. I like to freeze flat in a gallon Ziploc bag for up to 6 months. I’d recommend waiting to add the lemon and parmesan cheese until thawed, warmed and ready to serve.

How should I store the leftovers?

Store in an airtight container in the fridge for up to four days.

How can I make this dairy-free?

This soup is yummy even without the cream so you can omit the cream and parmesan or sub with a dairy-free alternative like full-fat coconut milk and vegan parmesan.

How can I make this vegetarian?

Omit the chicken, add another can of cannellini beans and use vegetable broth instead of chicken broth.

Can I make this in the Instant pot or crockpot?

Yep! Check the notes section of the recipe card for instructions.

two bowls of chicken kale potato soup and a cutting board with rosemary parmesan bread

What to serve with this nourishing soup:

If you love this chicken kale and potato soup, here are some other healthy meal ideas!

Veggie-loaded tortellini soup

Thai chicken meatball soup

Enchilada skillet

Roasted vegetable orzo with feta

Zucchini lasagna

close up view of pesto soup base and carrot coins, kale, white beans, chicken, potatoes and parmesan

Sluuuuuurppp. 🤤

Watch how to make:

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of chicken potato kale soup and hunk of bread with butter

Nourishing Chicken Kale and Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 large servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This easy chicken and vegetable soup makes a wonderful weeknight dinner, meal prep for lunches or freezer-friendly prep-ahead meal.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 2 large carrots, peeled and sliced into coins
  • 1 sweet onion, chopped
  • 3 Yukon gold potatoes, chopped
  • 1/2 teaspoon each salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1/4 cup pesto (homemade or storebought)
  • 6–8 sprigs thyme
  • 1 lb chicken breast
  • 4 cups chicken broth
  • 1 can cannellini beans, drained and rinsed
  • 1 bunch curly kale, thinly sliced
  • 1/3 cup heavy cream
  • 1/2 lemon, juiced
  • 1/2 cup parmesan cheese, freshly grated
  • Optional garnishes: extra pinch of salt and pepper, parmesan cheese, fresh basil, squeeze of lemon

Instructions

In a large soup pot or Dutch oven add the oil over medium-high heat. Add the onions and carrots, tossing to coat in the oil and sautéing until softened, about 4 minutes.

Reduce heat to medium-low and add the salt, pepper, red pepper flakes, Italian seasoning and pesto and toss to get the veggies coated in seasonings and pesto. It’s important to let the seasonings “bloom” in the hot oil so make sure to add seasonings BEFORE the liquid.

Place the potatoes, chicken breasts and thyme sprigs in the pot and cover with chicken broth. Bring to a low boil and then cover and simmer for 18-20 minutes until chicken is cooked through and veggies are soft. Depending on the thickness of your chicken breast (or if you’re adding it straight from frozen) you may need a few more minutes of cooking time.

Remove the chicken breast and shred it. I love using my stand mixer with the paddle attachment for this but you can use two forks or your hands. Remove the thyme sprigs. Add the kale, beans, cream and shredded chicken to the soup and stir for a minute or so until the kale is wilted. Finish with lemon juice and parmesan. Taste and season with another pinch of salt and pepper, if needed.

Ladle soup into bowls and top with extra parmesan, squeeze of lemon, black pepper and fresh basil or parsley.

Notes

Crockpot instructions: Add ingredients through chicken broth (minus the olive oil) to the bowl of a crockpot. Cover and cook on low for 6 hours or high 3-4 hours. Shred chicken. Return the chicken to the soup and add the beans, kale, cream, lemon and parmesan, stirring until kale is wilted. Season with another pinch of salt and pepper and serve.

Instant pot instructions: set Instant pot to sauté and add the oil, carrots and onions, cooking until softened, about 4 minutes. Add the seasonings, pesto, thyme, potatoes and chicken. Cover with broth. Place the lid on the instant and set to sealing. Pressure cook for 10 minutes with either quick release or natural release. Shred the chicken and add remaining ingredients, stirring until the kale is wilted.

See above blog post for ingredient substitution recommendations and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 558
  • Sugar: 7.5 g
  • Sodium: 1928.3 mg
  • Fat: 20.5 g
  • Carbohydrates: 53 g
  • Fiber: 9.2 g
  • Protein: 42 g
  • Cholesterol: 106.2 mg

This post contains affiliate links which means if you click and make a purchase, I receive a small commission. Thank you so much for your support and helping me continue to do what I do!!