Creamy Chicken and Kale Soup

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 servings


  • 1 1/2 pounds boneless skinless chicken thighs chopped
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 1 large carrot chopped
  • 1 cup chopped celery
  • 1/2 cup heavy cream
  • 3 cups low sodium chicken broth
  • 4 cups chopped kale
  • 2 teaspoons grated lemon zest
  • Sea salt and freshly ground black pepper to taste


  • In a large crock cooker, add all the ingredients (chicken thighs through salt and pepper) and stir. Cover and cook on LOW for 6 to 8 hours, Until chicken is cooked through and no longer pink in the center and vegetables are tender. Serve warm.


SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and low carb salad dressing).
GLUTEN FREE: Make sure chicken broth is gluten broth.
NUTRITION: 315 Calories; 15g Fat; 31g Protein; 15g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 544mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
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