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Garlicky Chicken Kale Soup

  • Total Time: 55 minutes


  • 2 chicken breasts (boneless, skinless for faster cook time)
  • 4 cups chicken stock or 1 chicken bouillon cube
  • 2 heads garlic
  • 1 medium leek, sliced, soaked in water, and drained on a kitchen towel
  • 1 stalk celery, finely chopped
  • 6 cups chopped kale
  • salt and pepper, to taste
  • 1 lemon


  1. Wrap the garlic in foil, then roast at 425F for 45 minutes until the garlic is very tender. Remove from the oven, and let cool.
  2. Meanwhile, poach the chicken. In a soup pot, cover the chicken by 1/2 inch with the stock or water with the bouillon. Bring to a boil, then reduce to a simmer and cook through gently, 20 minutes for bone-in chicken and 10-15 for boneless. Remove to a plate when cooked and let cool; shred the chicken when you can handle it. Pour the cooking liquid into a bowl.
  3. Return the soup pot to medium-high heat with a drizzle of oil, the leeks, and celery. Cook for 3 minutes, stirring, until the veggies soften slightly. Add the kale to the pot. Cut the garlic heads in half crosswise and squish the roasted cloves into the pot with a sprinkle of salt. Stir the veggies all together for 2-4 minutes until the kale wilts just slightly, then add the chicken, cooking liquids, and lemon juice to the pot.
  4. Stir the soup, and taste. Add more water or stock for a brothier soup, and salt and pepper to your taste. Let simmer for 10 minutes, then serve!


  • Sub 1/2 rotisserie chicken with skin removed, shredded, to save time on the chicken!
  • Roast the garlic in advance for even faster cook time.
  • Prep Time: 10
  • Cook Time: 45


  • Serving Size: 6