Potato And Kale Soup
A hearty and flavorful potato and kale soup featuring tender chicken, fresh vegetables, and herbs, perfect for comforting meals and suitable for family gatherings or weeknight dinners.
Ingredients
- 1 whole chicken breast, skinned, boned and cut in 1 x 1/2-inch pieces ⓘ
- 2 tsp. olive oil ⓘ
- 1 1/2 lb. small red potatoes, thoroughly washed and quartered ⓘ
- 2 carrots, diced ⓘ
- 1/8 tsp. dried basil ⓘ
- 1/8 tsp. parsley ⓘ
- 3 to 4 scallions, chopped with some green ⓘ
- 1/2 lb. kale or collards, veined, washed and sliced thin ⓘ
- 1 (14 oz.) can light red kidney beans, drained ⓘ
- 6 cups water, chicken stock or canned broth ⓘ
Instructions
- In a large pot, combine potatoes, chicken pieces, and broth or water. Bring to a boil, skimming as necessary.
- Cook at a slow boil for 13 to 15 minutes or until ingredients are tender.
- Add olive oil, diced carrots, chopped scallions, sliced kale, drained kidney beans, dried basil, and parsley.
- Add a dash or two of Tabasco sauce if desired.
- Boil, stirring occasionally, for 5 to 6 minutes or until flavors meld.
- Remove the bay leaf before serving.
Tips & Substitutions
For a heartier soup, consider adding other vegetables like sweet potatoes or zucchini. If you're short on time, pre-cooked chicken can be used as a substitute for raw. You can also use vegetable broth for a vegetarian version. Adjust the herbs to your taste; fresh herbs like thyme or rosemary can enhance the flavor significantly.
Serving Suggestions
Serve the Potato and Kale Soup with crusty bread for a comforting meal. It pairs beautifully with a fresh green salad or a side of Cream Puff Hors D'Oeuvres for a delightful appetizer. For added richness, sprinkle some grated cheese on top just before serving, or accompany it with a dollop of sour cream.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or broth if the soup has thickened. For longer storage, freeze in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Kale Soup contains roughly 2288 calories, with 16g protein, 28g carbohydrates, and 242g fat. It is an excellent source of iron (128% of the Daily Value), vitamin C (77% of the Daily Value), and potassium (59% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! You can replace the chicken and chicken broth with vegetable broth and omit the chicken entirely. Feel free to add more beans or lentils for protein, or incorporate other vegetables like mushrooms for depth of flavor.
How can I make the soup spicier?
To add heat, incorporate diced jalapeños or a pinch of crushed red pepper flakes when cooking. You can also serve the soup with hot sauce on the side, allowing everyone to adjust the spice level to their preference.
What other greens can I use instead of kale?
Collard greens are a great substitute for kale in this soup. You could also use Swiss chard or spinach, which will cook down quickly and add a nice color and nutrition without altering the flavor significantly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).