Cozy up with a comforting bowl of Gluten-Free Chicken Soup With Kale that is made in one pot, with little prep, and will be ready in 30 minutes.

A delicious, healthy flavorful meal for 2-4 portions and is great for any day of the week.

Why It’s Yummy

• It’s so simple! This gluten-free chicken soup with kale is quick and easy to throw together and is perfect for a weekday lunch or dinner. Most of the ingredients are already sitting in your kitchen pantry!

• Flavorful and light – this soup is lighter than your traditional chicken noodle soup as it is made with fresh veggies, chicken, easy seasoning, and chicken broth. If you are looking for an extra thick chicken soup try this one instead: Chicken Noodle Soup

If you like gluten-free chicken recipes be sure to check out my other recipes such as Healthy White Bean Chicken Chili, Thai-style Easy Chicken Fried Rice, Crock Pot Chicken Enchilada, Chicken Zucchini Casserole, or simply type the word ”chicken” into the search bar.

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Ingredients

• Chicken – fresh chicken breast cooked in the soup and then shredded with two forks or diced into small cubes. Alternatively chicken on the bone will give an even stronger flavor to the soup and the broth.

• Chickpeas (or garbanzo beans) – You can use either canned or raw chickpeas. As alternative white beans (Cannellini beans) which are large-sized kidney beans are another great choice here.Thanks to their larger than other bean sizes, their ‘’meaty’’ texture, and nutty flavor they are often best to use in soups, chilis, and some sauces. Your next choices are Great Northern Beans, Navy beans, Pinto beans, Red Kidney beans. To make the soup thicker, you can mash up the beans (or half of them) with a fork or use a food processor before adding to the soup. 

• Spices and seasonings – Cumin, thyme, and bay leaves are what I used for seasoning but you can also just use some fresher dried herbs (thyme, basil, oregano, parsley) and add an extra bouillon cube for flavor. Or if you only have salt and pepper will be fine too.

• Kale – there are many varieties of kale. I used curly kale that is the most common and works great in this gluten-free chicken soup. Remove the large stems and chop or tear the leaves. Or make a kale chiffonade or cut it into ribbons.

• Vegetables – I like to use fresh vegetables instead of frozen. I prefer the flavor and the texture that they give. If you are looking to save time you can use a frozen chopped vegetable mix or a pre-chopped mirepoix that can be found in grocery stores (carrot, celery, onion).

• Onion and garlic – I like to saute onion and garlic separately and add them later to the soup. Why? Because it gives extra flavor when sauteeing in vegetable oil! But you can also add chopped onion and minced garlic together with vegetables in the beginning so they can simmer, soften and release flavor. For a very fast fix use ½ teaspoon of garlic and ½ teaspoon of onion powder.

Instructions

Saute onion until softened and almost translucent. Add in garlic and saute until fragrant. Set aside.

In a medium, the pot adds chicken, carrot, potatoes, thyme, cumin, salt, and pepper, bay leaves, bell pepper, broth, water.

Take it to a boil and cook for 20 minutes on low heat.

Remove the chicken and continue to simmer for about 20 until the potatoes are almost cooked through and add in the kale. Simmer for 7-10 minutes. 

Meanwhile, chop or shred the chicken and return to the pot, add sauteed garlic and onion and simmer for a couple of minutes more and serve.

Season with salt and pepper, add fresh herbs on top and serve as is with gluten-free bread and a dollop of sour cream or a sprinkle of parmesan.

We also love to serve fritters of any kind with our soups (especially for kids instead of bread). Try my Healthy Zucchini Fritters or Easy Zucchini and Corn Fritters.

Variations And Add Ons

This soup is light and very quick to make. If you have more time and want to make more complex and fulfilling soup instead consider adding those options:

• Vegetables – broccoli, peas, celery, corn

• More seasoning and herbs such as paprika, chili powder, red pepper flakes, basil, rosemary, parsley, fresh green onion for garnish

• Canned fire-roasted tomatoes

• A different good quality vegetable, meat or chicken broth or bouillon cube (as per package directions)

• Fresh lemon juice – you’ll only need a dash of it

• Parmesan or semi-hard grated cheese for garnish

• Beans and lentils

• Gluten-free noodles/pasta

• Cooked white rice

FAQ

Does kale hold up in soup?

Absolutely! Kale is perfect to use in soups as it keeps its shape very well after cooking. The longer you simmer the more flavor it will give.

How long does the kale take to soften in soup?

For best result cut the kale into bite-size pieces or in ribbons and allow to simmer in the soup for at least 10 minutes towards the end of the cooking process. You don’t need to coo kale before adding to the soup. Kale leaves will become tender and flavorful once simmered in the soup.

I hope you’ll enjoy this gluten-free chicken soup with kale recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

Thank you for reading,

Love,

Julia

Gluten Free Soup Recipes

Gluten Free Chicken Soup With Kale

Cozy up with a comforting bowl of gluten-free chicken soup with kale that is made in one pot, with little prep, and will be ready in 30 minutes. A delicious, healthy flavorful meal for 2 or 4 portions and is great for any day of the week.

5

from 1 vote

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Author:

Julia | The Yummy Bowl

Course:

Soup

Prep Time:

10

minutes

Cook Time:

20

minutes

Total Time:

30

minutes

Servings:

4

portions

INGREDIENTS

• 1

  garlic clove

  minced

• 1

  medium brown onion

  diced

• 1

  larger chicken breast

• 3

  small potatoes

• 3-4

  large kale leaves

  chopped (about 5 cups chopped)

• ½

  red bell pepper

• 1

  large carrot

  sliced into half circles

• 1

  cup

  canned chickpeas

  dried, rinsed

• ¼

  teaspoon

  dried thyme

• ⅛

  teaspoon

  ground cumin

• Salt and pepper to taste

• 2

  medium bay leaves

• 4

  cups

  chicken broth or 1.5 chicken bouillon cube

• ½

  cup

  clean water

INSTRUCTIONS

• Saute onion until softened and almost translucent. Add in garlic and saute until fragrant. Set aside.

• In a medium, the pot adds chicken, carrot, potatoes, thyme, cumin, salt, and pepper, bay leaves, bell pepper, broth, water. Take it to a boil and cook for 20 minutes on low heat.

• Remove the chicken and continue to simmer for about 20 until the potatoes are almost cooked through and add in the kale. Simmer for 7-10 minutes.

• Meanwhile, chop or shred the chicken and return to the pot, add sauteed garlic and onion and simmer for a couple of minutes more and serve.

• Season with salt and pepper, add fresh herbs on top and serve as is with gluten-free bread and a dollop of sour cream or a sprinkle of parmesan.

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NOTES

• Kale – there are many varieties of kale. I used curly kale that is the most common and works great in this gluten-free chicken soup. Remove the large stems and chop or tear the leaves. Or make a kale chiffonade or cut it into ribbons.
• Vegetables – I like to use fresh vegetables instead of frozen. I prefer the flavor and the texture that they give. If you are looking to save time you can use a frozen chopped vegetable mix or a pre-chopped mirepoix that can be found in grocery stores (carrot, celery, onion).
• Chickpeas (or garbanzo beans) – You can use either canned or raw chickpeas. As alternative white beans (Cannellini beans) which are large-sized kidney beans are another great choice here.Thanks to their larger than other bean sizes, their ‘’meaty’’ texture, and nutty flavor they are often best to use in soups, chilis, and some sauces. Your next choices are Great Northern Beans, Navy beans, Pinto beans, Red Kidney beans. To make the soup thicker, you can mash up the beans (or half of them) with a fork or use a food processor before adding to the soup. 

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