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!
Servings: 8
Calories: 275
Equipment
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
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.1 tablespoon olive oil, 2 medium leeks, 1 medium yellow onion, 4 ribs of celery, 4 medium carrots, 3 cloves of garlic, 2 teaspoons salt, 1 teaspoon pepper
- Add the chicken thighs, potatoes, chicken stock, thyme and bay leaves.1.25 pounds skinless chicken thighs, 8 cups chicken stock, 3 medium yukon gold potatoes, 2 teaspoons fresh thyme leaves, 2 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.8 kale leaves
- 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.
Nutrition
Calories: 275 | Total Carbs: 27.5g | Protein: 23g | Fat: 8g | Fiber: 3.2g | Net Carbs: 24g