Chicken and kale soup by Mama Steph

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Published: Mar. 12, 2021 at 5:21 PM CST|Updated: Nov. 1, 2021 at 4:54 PM CDT
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TYLER, Texas (KLTV) - This soup is a great way to stay warm this fall and winter; it’s delicious, and offers lots of healthy nutrients our bodies need.

Chicken and kale soup by Mama Steph


2 tablespoons olive oil

1 small to medium white onion, thinly sliced and chopped

2-3 garlic cloves, minced

1 large or two small stalks of celery, thinly sliced

1 teaspoon salt

1/2 teaspoon pepper

1/2 to 1 teaspoon red pepper flakes (optional, for spicy heat)

1 container baby kale (5 to 8 ounces) torn (you can also use baby spinach)

1/2 to 3/4 pound boneless, skinless chicken breast, chopped

1 can white beans (Great Northern or canellini), drained

1 cup chopped fresh mushrooms (optional)

4 cups chicken stock (homemade is best, but use store bought if you don’t have it)

parsley for garnish, optional


Place Dutch oven or soup pot over medium-high heat. Add olive oil.

When oil is very warm, add onions, celery, mushrooms, garlic, salt, pepper and pepper flakes. Cook for a few minutes until onion begins to become translucent.

Add chicken chunks, and cook for a minute or two. Add the kale and beans, and stir in.

Pour the chicken broth over all, and bring to a simmer. Cook until chicken is completely done, at least 7 to 10 minutes.


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