Chicken and Kale Soup

Chicken and Kale Soup

Have you ever had a glass pyrex dish explode in your oven? Unfortunately, I can now say that I have.

After researching the matter online, however, I was rather grateful that the pan exploded while in the oven and not on my counter or anywhere that could have endangered anyone. The crazy thing is that it had never even occurred to me that a pyrex dish could explode – especially one that was in good condition.

Let this be a warning: cooking can be a dangerous sport. And, you should always have a dinner back-up plan.

Since moving into my new place I no longer have a microwave; which is a decision I’m rather proud of, but it left me feeling a little uncertain about how to make food with my oven covered in glass shards. What could be simple and easy to make on the stovetop? Enter Chicken and Kale Soup.

This soup is perfect as we head into cold & flu season. I highly recommend making a big batch and storing the leftovers in glass jars to reheat later. Just be sure to leave a few inches of room for expansion before freezing. Making soup at home is much more economical and a lot healthier than some of those sketchy soups in cans and leftovers make great to-go lunches for the office.

If you’re vegetarian, simply sub vegetable stock and replace the chicken with chickpeas for a hearty plant-based protein.

Chicken and Kale Soup

Chicken and Kale Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 medium carrots, chopped (about 1 ½ cups)
  • 3 medium celery stalks, chopped (about 1 ½ cups)
  • 6 cups chicken stock
  • 2 heaping cups pulled chicken meat
  • 2 heaping cups chopped kale
  • Sea salt and freshly-ground black pepper to taste
  1. Add coconut oil to a medium pot over low-medium heat.
  2. Add onion, garlic, carrots, and celery and saute for 10 minutes, until onions are translucent and vegetables are aromatic.
  3. Add chicken stock and meat, cover, and bring to a boil. Lower heat and continue to simmer, cover, for an additional 10 minutes.
  4. Add the kale and simmer for 5 minutes, until kale is bright green and just tender.
  5. Add sea salt and black pepper to taste and serve hot.
Get your FREE Handy Guide to Produce to jumpstart your cooking AND weekly recipes & healthy living tips!
I hate spam. Your email address will not be sold or shared with anyone else.


  1. Katie says

    Oh yum! It’s cold and rainy here today and this will be perfect for lunch! I’ll have to make a special trip for carrots and celery, but it will be so worth it. I don’t eat meat, so it will be chickpeas for me…thank you for making a note of that! I was thinking mock chicken but I’m trying not to eat as many mock meats.
    We don’t have a microwave in our new place either. Really the only thing that took getting used to was not being able to warm up leftovers as quickly.
    And why did your Pyrex dish explode??? Is there a way to prevent this from happening?

    • Sonnet says

      Yay for chickpeas! They will definitely go well in this soup!

      I’m still looking into the pyrex incident and doing some research so hopefully I’ll figure out some more info about it soon. I’ve found a bunch of similar stories online, but a lot of folks were using theirs on the stove before placing it in the oven or had the dish rapidly changing temperature, which wasn’t my case. Hope this doesn’t happen to anyone else though! I’ve still got to figure out how to clean out the inside of my oven! :)

  2. Erika says

    So good that the leftovers I had planned for later in the week were gone in less than 24 hours. Seems like such a simple recipe but it is fabulous! I added chick peas and chicken. Used olive oil instead of coconut.

  3. Joanna says

    I just made this soup for the second time and it turned out amazingly! I have the worst cold/bronchitis and this was such a perfect meal for it. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: