Chicken and Kale Mushroom Soup

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


  • 1 1/2 pounds boneless skinless chicken thighs chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 cups chopped mushrooms
  • 1 cup chopped celery
  • 1 14-oz. can coconut milk
  • 4 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 4 to 6 hours, until chicken is cooked through and vegetables are tender. Serve warm.


SERVING SUGGESTION: Baby spinach-beet salad. (Remove stems from baby spinach; roughly slice then place in a large bowl. Slice cooked or raw beets into “matchsticks” and arrange over baby spinach. Drizzle with extra virgin olive oil and balsamic vinegar.
NUTRITION: 449 Calories; 22g Fat (42.0% calories from fat); 50g Protein; 18g Carbohydrate; 4g Dietary Fiber; 143mg Cholesterol; 736mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat.
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