I don’t know about your house, but for my family, this winter has been quite rough in the health department. January went out with a bang for us. All six kids sick and momma too. Between tummy bugs, colds, hurt backs, bronchitis and now pneumonia (sigh) my creativity for dinner was stretched to say the least. At our last Dr. visit with my oldest son, the Dr said “go home drink some honey lemon tea and eat big bowls of chicken noodle soup!”. Instantly my mouth watered for that comforting flavor of homemade chicken soup. So while at Target grabbing prescriptions, I grabbed all the ingredients for this new twist on my normal chicken soup. I had never made soup with kale in it before. We have done broccoli and even spinach, but kale is new. I also had just discovered a new love for butternut squash soup. All of these yummy flavors swirling in my head while shopping is how I came up with this new delicious and HEALTHY soup that is sure to make any kind of winter blues completely disappear. chickenkalesoup

Chicken Kale Soup

  • 2large boneless skinless chicken breast, diced
  • 2 red baby bell peppers, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 jalepano, finely chopped*
  • 2 large carrots, diced
  • 4-5 garlic cloves, finely chopped
  • 1 cup kale , roughly chopped
  • 1.5Tbsp butter
  • 2Tbsp EVOO *Extra Virgin Olive Oil
  • 2tsp poultry seasoning
  • 2Tbsp McCormick’s garlic herb & wine seasoning
  • 2 1/2 32oz cartons of swansons all natural chicken broth
  • 8 cranks of fresh black pepper
  • 3cranks a sea salt
  • 1cup of Butternut squash soup **
  • 3Tbsp cornstarch

In a large stock pot, on medium heat, add the EVOO and butter

Add the chopped onions and both peppers, let them melt down some (about 5min)

*My family happens to love a kick of heat, so I added the entire jalapeno, seeds and all. If you are not so much of a fan, then remove the ribs and seeds before chopping.

Then add the garlic and carrots and chicken.

Once they START to get golden add the corn starch

Trust me on this, let them get golden brown. The little bits browning to the bottom of the pan, are going to create the extreme yummy flavor of this soup!!! DO NOT add the liquid till you see lots of browning. 🙂

Once your meat and veggies are browned add the chicken broth and seasonings. Make sure you use your spoon to scrap the bottom of the pan. You want to get all of those yummy bits off the bottom of the pan. Remember those bits equal FLAVOR! 🙂

Let the soup come to a low boil over medium heat

Once soup boils add the kale and let low boil for 20-25minutes or until the carrots are tender to the back of a butter knife

While the soup is cooking. I prepared 2 cups of instant brown rice to add in. I used Uncle Bens Instant Brown Rice and just followed the package directions. This is DEFINITELY optional! The soup is delicious without the rice, but my kids love rice, so I added some.

With 5 minutes left stir in the cup of butternut squash soup.


Serve soup over 1/2cup of rice and ENJOY!!! 🙂

I cant even begin to tell you how amazing this soup was! From the warmth of the slight cumin flavor in the butternut squash soup, to the after kick of the jalapeno and then the sweetness of the peppers, onions and carrots….mmmmmmmmmm it was perfection in a bowl! Lets just say there were zero leftovers! haha

Let me know what you think.


Beth 🙂

I have decided to get a little more serious about fitting back into my prebaby jeans, so in an effort to help me achieve this, I added the “My Fitness Pal” app to my phone. I LOVE it! It is soo soo helpful and I have already lost 3lbs! Anyways, one of the awesome features is I can add my recipes on their and it will give me the nutritional facts for it. I was surprised by how little calories this soup has! I will most definitely be keeping this recipe around for awhile! 🙂

~these facts are before the rice was added~for each 1/2 cup of Uncle Bens Instant Brown Rice add 85calories