Chicken Kale Butternut Squash Soup Recipe

This comforting hearty Chicken Kale Butternut Squash Soup is made with tender chicken, sweet squash cubes, and fresh greens, and ready in 45 minutes. The squash pieces melt slightly into the savory herb broth, leaving the greens vibrant and silky. I love how filling this soup feels without being overly heavy.

Why This Classic Works

I used to find broth-based soups a bit boring, usually lacking the body needed for a main meal. That changed when I learned to let the squash simmer until the edges break down just a little.

The starches naturally thicken the liquid, saving you from adding flour or cream. I also learned to add the greens right at the end so they stay bright and avoid turning mushy.

Jump to Recipe

Chicken Kale Butternut Squash Soup Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 1 medium butternut squash, peeled and cubed
• 1 tsp dried thyme
• 6 cups chicken broth
• 1 bunch kale, stems removed and chopped
• Salt and black pepper to taste

How To Make Chicken Kale Butternut Squash Soup

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat, then cook the onion and garlic until soft.
2. Sear the chicken: Add the chicken breasts and sear for 3 minutes per side until lightly browned.
3. Simmer the soup: Pour in the chicken broth, butternut squash, and thyme, bringing the mixture to a boil.
4. Shred the meat: Reduce heat, cover, and simmer for 20 minutes until the squash is tender and the chicken is cooked through. Remove chicken, shred it with two forks, and return to the pot.
5. Wilt the greens: Stir in the chopped kale and simmer for 3 to 5 minutes until wilted and bright green. Season with salt and pepper.

Recipe Tips

• Cut uniform squash: Keep the squash cubes around 1/2 inch thick so they cook evenly in the broth.
• Massage the kale: If the kale leaves feel tough, rub them with a drop of olive oil before adding to the pot.
• Use thigh meat: Chicken thighs hold up better to simmering and add more flavor to the liquid than breasts.

What To Serve With Soup

Serve this soup with thick slices of crusty sourdough bread to soak up the savory broth. A crisp apple and fennel salad on the side cuts through the sweetness of the squash.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this soup for up to 3 months, though the squash may soften further upon reheating.

FAQs

Can I use spinach instead of kale?

Yes, spinach works perfectly. Add it in the final minute of cooking since it wilts much faster than hearty greens.

Can I use pre-cut butternut squash?

Pre-cut squash is a great time saver for this meal. Just check the bag and chop any overly large pieces so they cook evenly.

How do I thicken the broth?

Take a cup of the cooked squash and broth, blend it until smooth, and stir it back into the pot.

Can I make this in a slow cooker?

Add everything except the kale to the slow cooker and cook on low for 6 hours. Stir the greens in right before serving so they wilt gently.

Nutrition

• Calories: 280 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 55 mg
• Sodium: 650 mg
• Total Carbohydrate: 28 g
• Protein: 24 g

Try More Recipes:

• Chicken Sweet Potato Kale Soup Recipe
• Lemon Chicken Kale Soup Recipe
• Chicken Noodle Soup with Kale Recipe