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Cream of Chicken and Kale Soup
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings
4
Servings
Ingredients
1x
2x
3x
1
pound
boneless skinless chicken thighs
cubed
2
cups
low sodium chicken broth
or use bone broth
2
14-oz. cans
unsweetened full fat coconut milk
2
cloves
garlic
minced
1
medium
onion
chopped
1
large
carrot
chopped
4
cups
chopped kale
Sea salt and freshly ground black pepper
to taste
2
teaspoons
lemon juice
1
tablespoon
ground cumin
Instructions
In a large pot over medium heat, add all the ingredients and stir well to combine. Cook for 40 to 50 minutes, until chicken is cooked through and vegetables are tender. The soup will start to thicken and bubble. Serve the soup warm.
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