This healthy chicken kale soup with potato and leeks is a delicious and flavorful detox soup recipe. A cozy, filling, dairy-free soup you’ll enjoy any time of year!

What Makes This Recipe Great

If you are feeling even slightly sick with a cold or flu, or perhaps you indulged in some rich, decadent food over the weekend, this Paleo & Whole30 Healthy Potato and Leek Soup is my favorite recipe to reset and start feeling better.

This chicken kale soup is packed with vegetables and protein and the tastiest broth. It feels like a cleansing, detox dinner that nourishes your body!

Recipe Highlights

  • Whole30, Paleo, Gluten-Free, Dairy-Free, & Sugar-Free!
  • Prepped in 15 minutes
  • Easy One-Pot Recipe
  • Minimal cleanup
  • Healthy Detox Soup!
a large dutch oven filled with chicken kale soup with a hand pulling out a silver ladle of soup

Ingredient Notes

Vegetables: Carrots, celery, onion, leek, and kale.

Chicken: I prefer chicken thighs, the fat adds so much more flavor. You could use chicken breasts. This soup is also a great use for leftover chicken or turkey! I first made this the day after Thanksgiving with leftover turkey. Just add 2 cups of chopped cooked chicken or turkey to the soup before adding the chicken stock.

Potatoes: While I personally love Yukon gold potatoes, any potatoes would work, such as russet or red or fingerling.

Chicken Stock: Homemade chicken stock is always best, but if you are buying it my favorite is Kettle + Fire (code TASTESLOVELY for savings!).

Thyme: I prefer fresh thyme, but you could use dried thyme as well. Same quantity for fresh or dried.

Recipe Step by Step

step by step photos showing how this recipe is made
  1. Heat a dutch oven (or large soup pot) over medium heat. Add the olive oil, leeks, onion, carrots, celery, garlic, salt, and pepper. Cook for 8-10 minutes, until the vegetables, are softened.
  2. Add the chicken thighs, potatoes, chicken stock, thyme, and bay leaves.
  3. Simmer over medium-low heat for 1 hour, partially covered, until the potatoes are fork tender and the chicken thighs are cooked through to 165º using an instant-read thermometer.
  4. Remove the chicken thighs and bay leaves. Discard the bay leaves. Chop the chicken thighs into bite-size pieces then return to the soup. Add the kale leaves and cook another 5 minutes. Remove from heat and taste for salt and pepper, add more if desired.
  5. Serve this chicken kale soup warm. 
an overhead shot of potato and leek soup in white bowls

Expert Tips

Leftovers: Leftover chicken kale soup will keep in an airtight container refrigerated for 1 week.

Water vs. Broth: The secret to this healthy potato and leek soup is the chicken broth. I make a double stock so it is extra flavorful. Please never ever use water in the soup. You can get so much more flavor by using chicken stock!

Recipe FAQs

Should kale be cooked before adding to soup?

No need! The kale will get tender by simmering in the soup!

Can I add cream to this healthy potato and leek soup?

You can! Remember, dairy isn’t typically part of a good detox, so if you’re eating this soup for health benefits, I would leave the dairy out. If you want your chicken kale soup to be a little creamy, feel free to add 1/4-1/2 cup heavy cream for the last 5 minutes of cooking.

Can I freeze this chicken kale soup?

Yes! I freeze the soup after it has cooked and cooled to room temperature. You can reheat it straight from frozen, or thaw it overnight. It will keep frozen for up to 1 year!

More Delicious Soup Recipes

Keto Lemon Chicken Artichoke Soup

Italian Sausage & Vegetable Soup

Roasted Butternut Squash Soup

Mixed Bean & Ham Hock Soup

Sausage & Sweet Potato Soup

instant pot keto broccoli cheddar soup in a white bowl

Instant Pot Keto Broccoli Cheddar Soup

Healthy Potato and Leek Soup with Chicken & Kale

This healthy chicken kale soup with potato and leeks is a delicious and flavorful detox soup recipe. A cozy, filling, dairy-free soup you'll enjoy any time of year!
5 from 15 ratings

Ingredients 
 

  • 1 tablespoon olive oil
  • 2 medium leeks, white and light green parts of the stem cut in half and chopped 1/8" thick
  • 1 medium yellow onion, chopped
  • 4 ribs of celery, chopped 1/4″ thick
  • 4 medium carrots, chopped 1/4″ thick
  • 3 cloves of garlic, grated or finely chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1.25 pounds skinless chicken thighs,
  • 8 cups chicken stock
  • 3 medium yukon gold potatoes, cut into 1/2″ cubes (I leave the skin on)
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 8 kale leaves, stems removed and chopped

Equipment

Instructions 

  • Heat a dutch oven (or large soup pot) over medium heat. Add the olive oil, leeks, onion, carrots, celery, garlic, salt and pepper. Cook for 8-10 minutes, until the vegetables are softened.
  • Add the chicken thighs, potatoes, chicken stock, thyme and bay leaves.
  • Simmer over medium low heat for 1 hour, partially covered, until the potatoes are fork tender and the chicken thighs are cooked through to 165º using an instant read thermometer.
  • Remove the chicken thighs and bay leaves. Discard the bay leaves. Chop the chicken thighs into bite size pieces then return to the soup. Add the kale leaves and cook another 5 minutes. Remove from heat and taste for salt and pepper, add more if desired.
  • Serve the soup warm.
  • Leftover chicken kale soup will keep in an airtight container refrigerated for 1 week.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Chicken: I prefer chicken thighs, the fat adds so much more flavor. You could use chicken breasts. This soup is also a great use for leftover chicken or turkey! I first made this the day after Thanksgiving with leftover turkey. Just add 2 cups of chopped cooked chicken or turkey to the soup before adding the chicken stock.
Potatoes: Any potatoes would work, such as russet or red or fingerling.
Chicken Stock: Homemade chicken stock is always best, but if you are buying it my favorite is Kettle + Fire (code TASTESLOVELY for savings!)
Thyme: I prefer fresh thyme, but you could use dried thyme as well. Same quantity for fresh or dried.
Freezing: I freeze the soup after it has cooked and cooled to room temperature. You can heat straight from frozen, or thaw overnight.
Calories: 275, Total Carbs: 27.5g, Protein: 23g, Fat: 8g, Fiber: 3.2g, Net Carbs: 24g
Did you make this recipe?Please Leave a comment and give this recipe a rating!