The Story Behind the Soup
I first made this soup on a blustery autumn day. The wind was howling outside my kitchen window. I wanted something warm and cozy to fill the house with good smells.
I had some chicken and kale from my little garden. So I decided to throw them together. The result was this creamy, happy soup. It always reminds me of that windy day. I still smile thinking about it.
Why We Sear the Chicken First
Let’s talk about that first step. We brown the chicken in hot butter. It doesn’t need to be cooked through. We just want that golden color.
This matters because it adds so much flavor. It makes the soup taste richer and deeper. *Fun fact*: This browning is called the Maillard reaction. It’s just a fancy way of saying “it makes food taste amazing.” Doesn’t that smell wonderful while it’s happening?
Building a Cozy Flavor
After the chicken, we cook the carrots, onions, and potatoes. We let them get a little soft. They become sweet and gentle in the pot.
Then we make a simple roux with butter and flour. This is our magic trick. It makes the soup creamy and thick. It brings everything together. What is your favorite cozy vegetable to add to a soup?
The Final, Happy Simmer
Now we add the creamy broth and the chicken back in. We let it all bubble softly for half an hour. This is when the magic happens.
The flavors get to know each other. They become one big happy family. This slow cooking matters. It turns simple ingredients into a hug in a bowl. I love watching the steam rise from the pot.
A Pop of Green Goodness
At the very end, we stir in the chopped kale. It only needs a few minutes to wilt. This keeps it bright green and a little bit chewy.
Adding the kale last is important. It keeps all its vitamins and happy green color. It makes the soup look pretty and taste fresh. Do you have a favorite leafy green you like to cook with?
Making It Your Own
The best part of cooking is making a recipe yours. You could use sweet potatoes instead of white ones. You could add a sprinkle of thyme.
This soup is very forgiving. That is a good lesson for cooking and for life. We don’t always have to be perfect. We just have to try. What is one ingredient you love to add to make a soup special?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 6 tablespoons (84 grams), divided | |
| Chicken breasts | 2 large (about 18 ounces) | |
| Dry white wine | 1/4 cup | Optional |
| Onion | 1 medium, diced | |
| Carrots | 3 medium, diced | |
| Potatoes | 2 medium, diced | |
| Flour | 1/4 cup (31 grams) | |
| Chicken broth | 3 cups, divided | |
| Heavy cream | 2 cups | |
| Garlic | 2 cloves, minced | |
| Salt | 1 teaspoon | |
| Freshly ground pepper | 1/2 teaspoon | |
| Kale | 3 cups, chopped |
My Cozy Chicken Kale Soup
Hello, my dear. Come sit with me. The rain is tapping on the window. It is the perfect day for soup. This recipe is like a warm hug from the inside. I have been making it for years. My own grandkids ask for it. It fills the whole house with a wonderful smell. Doesn’t that smell amazing? Let’s make it together.
Step 1
Grab your big, heavy pot. Melt one spoonful of butter in it. Let it get nice and hot. We will cook the chicken breasts in it for just a few minutes per side. We just want a little golden color on them. They do not need to be cooked all the way yet. I still laugh at that time I tried to cook it through. The chicken got tough! (My hard-learned tip: Just a quick sear for color makes the soup taste so much richer.)
Step 2
Take the chicken out and set it aside. If you are using the white wine, pour it in now. It will sizzle and steam. This gets all the tasty bits off the bottom of the pot. Those bits are pure flavor. Now add another spoonful of butter to the same pot. Toss in your chopped carrots, onions, and potatoes. Let them sauté for about ten minutes. This makes them so sweet and happy.
Step 3
Now we make the roux. This is just a fancy word for a thickener. Do not let it scare you. In a small saucepan, melt the rest of the butter. Stir in the flour. Keep stirring for a few minutes until it smells a little nutty. Then, slowly whisk in one cup of the chicken broth. It will thicken up into a lovely sauce. What’s your favorite soup to eat on a rainy day? Share below!
Step 4
Cut your seared chicken into little cubes. Now, bring the family together. Add the roux sauce, the diced chicken, the rest of the broth, the cream, and your garlic to the big pot. Add a good pinch of salt and pepper too. Give it a gentle stir. Bring it to a simmer, then put the lid on. Let it cook for about thirty minutes. The waiting is the hardest part.
Step 5
Just before we eat, we add the kale. Stir in the chopped kale leaves. Let them simmer for just two minutes. They will turn a beautiful, bright green. They will wilt perfectly into the soup. This keeps them from getting too mushy. And there you have it. A pot full of comfort, ready to share.
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Yield | 4-6 servings |
| Category | Dinner, Soup |
Three Fun Twists to Try
This soup is like a blank canvas. You can paint it with different flavors. Feel free to play with it. My grandson loves the spicy version. It makes him feel very brave. Here are a few ideas for you.
Make it creamy dreamy.
Swap the potatoes for a cup of wild rice. It adds a lovely, chewy texture.
Give it a little kick.
Add a pinch of red pepper flakes with the garlic. It will warm you right up.
Go meat-free.
Skip the chicken. Use vegetable broth and a can of white beans instead. So hearty and good.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
A good soup deserves good company. I love to serve this in my big, ceramic bowls. They hold the heat so well. A thick, crusty slice of bread is a must for dipping. You can also top your bowl with a little extra black pepper. A sprinkle of fresh parsley looks pretty, too.
For a drink, a cold glass of apple cider is wonderful. The sweet and tangy taste cuts through the rich soup. For the grown-ups, a simple glass of the same white wine you cooked with is perfect. It just feels right. Which would you choose tonight?
Keeping Your Cozy Soup Cozy
This soup is a wonderful friend to your fridge. Let it cool completely first. Then it will stay happy in a sealed container for three days. You can also freeze it for up to three months. I use old yogurt containers for freezing.
I once tried to freeze a hot soup. The lid popped right off. What a mess in my freezer. Always let your food cool down first. This keeps your freezer tidy and safe.
Reheating is simple. Warm it on the stove over medium heat. Stir it now and then. Add a splash of broth if it seems too thick. This brings back all the lovely flavors.
Making a big batch saves you on a busy night. A ready-made meal is a gift to your future self. It means a warm dinner is just a reheat away. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Troubles
Is your soup too thin? Mix a spoon of flour with a little broth. Stir this back into the pot. It will thicken up nicely as it simmers. This is a classic grandma trick.
I remember when my potatoes were still hard. I did not cut them small enough. Always chop your veggies into similar, small pieces. This way they all cook at the same speed.
Is the kale getting too soggy? Add it at the very end. It only needs two minutes to wilt. This keeps it bright green and a little bit chewy. Knowing these fixes builds your cooking confidence.
Getting the flavors right matters. It turns a simple soup into a special meal. A good soup makes your whole kitchen smell like home. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Can I make this gluten-free? A: Yes. Just use a gluten-free flour blend instead of regular flour.
Q: Can I make it ahead? A: Absolutely. Make it the day before. The flavors get even better overnight.
Q: What can I use instead of kale? A: Spinach is a great swap. Just stir it in at the very end.
Q: Can I double the recipe? A: You can. Just use a very big pot so it all fits.
Q: Is the wine important? A: It is optional. It adds a nice flavor, but the soup is still lovely without it. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this soup. It is one of my favorite cozy meals. Cooking for others is a way to share your heart. I think that is the best ingredient of all.
Fun fact: Kale is part of the cabbage family. It is packed with good things for you.
I would be so thrilled to see your creation. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Elowen Thorn.
Easy Chicken Kale Soup Recipe
Description
A comforting and creamy soup featuring tender chicken, hearty vegetables, and nutritious kale.
Ingredients
Instructions
- Add 1 tablespoon of the butter to a large pot or Dutch oven over high heat. Allow the butter to melt.
- Add the chicken breasts, and sear for a few minutes on each side, to add color and flavor to the chicken. It doesn’t need to be cooked all the way through at this point.
- Remove the chicken breasts and set aside.
- Deglaze the pot with the white wine, cooking for a few minutes at high heat until the flavor from the chicken is removed from the pan. (optional)
- Add one more tablespoon of the butter to the same pot that you cooked the chicken in.
- Add the chopped carrots, onions and potatoes and sauté for 10 minutes over medium heat, stirring occasionally.
- Add the remaining 4 tablespoons butter and the flour to a small saucepan.
- Cook over medium heat for 3-4 minutes, stirring constantly. Add 1 cup of the chicken broth and cook for an additional 3 minutes, stirring occasionally.
- Dice the seared chicken breasts into small cubes, approximately 1/2″ in size.
- Add the roux, diced chicken, remaining chicken broth, cream, minced garlic, salt and pepper to the pot with the vegetables.
- Bring to a simmer and cover for 30 minutes, or until the carrots and potatoes are tender and the chicken is cooked through.
- A few minutes before serving, add the chopped kale to the soup.
- Allow it to simmer for two minutes.
Notes
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream, though the soup will be less rich.