Chicken and kale soup

Everyone needs a good chicken soup recipe. And if you’re busily working from home, you need a couple of soups you can make up at the beginning of the week and keep in the fridge for something warming and full of nutrients to keep you going for the rest of the day.

Our roasted tomato soup is one fabulous option to have ready to go. This chicken soup is another. Packed with nutrients and perfect now it’s getting colder.

Serves: 4


2 tbsp olive oil

4 bone in and skin on chicken thighs

2 cloves of garlic, chopped

1 celery stalk, chopped

1 large onion, chopped

2 large carrots, chopped

300g kale, stalks removed

Black pepper

1 litre of chicken stock (or of our chicken broth LINK)

1 bay leave

1/2 tsp of dried thyme

What to prep:

Heat up the oil in your large, thick-bottomed pan. Brown the chicken thighs – 4 minutes on each side – and then remove them from the pan.

Add your chopped onion and garlic to the pan and cook on a low heat until softened.

Add the rest of the vegetables, the herbs and the chicken stock (or broth) and bring to the boil.

Return the chicken to the pan and cook on a simmer for 40 minutes.

Add the kale leaves and cook for a further 5 minutes.

Check to see if the chicken is cooked through.

When you’re ready:

When you’re hungry:

Heat up soup.

Eat soup!

Feel full and ready to take on the afternoon!