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.

Nourishing Chicken Kale and Potato Soup

Name: Nourishing Chicken Kale and Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 large carrots, peeled and sliced into coins; 1 sweet onion, chopped; 3 Yukon gold potatoes, chopped; ½ teaspoon each salt and pepper; ¼ teaspoon red pepper flakes; 2 teaspoons Italian seasoning; ¼ 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; ½ lemon, juiced; ½ cup parmesan cheese, freshly grated; Optional garnishes: extra pinch of salt and pepper, parmesan cheese, fresh basil, squeeze of lemon

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

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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.

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Nutrition

Serving Size: 1/4 recipe
Calories: 581
Sugar: 7.2 g
Sodium: 1291.4 mg
Fat: 21.9 g
Carbohydrates: 52.3 g
Fiber: 10.7 g
Protein: 44.4 g
Cholesterol: 101.2 mg