Chicken Rice Kale Soup Recipe

This comforting hearty Chicken Rice Kale Soup is made with tender chicken, chewy rice, and fresh greens, ready in 50 minutes. Watching the dark leafy greens wilt gently into the hot, savory broth adds a vibrant finish to the bowl. I find myself making this whenever the weather turns cold and I need a warming dinner.

Why This Classic Works

I used to think adding greens to chicken soup would make the broth bitter. I was surprised to find that stirring them in at the very end keeps their color bright and their texture perfect.

The starchy rice thickens the liquid just enough to give it a rich body. It feels like a complete meal in a single bowl without being overly heavy.

Chicken Rice Kale Soup Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 lb boneless skinless chicken breasts
• 3/4 cup uncooked long grain white rice
• 3 cups fresh kale, chopped and tough stems removed
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Chicken Rice Kale Soup

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat, then cook the onion, carrots, and celery until softened, about 5 minutes.
2. Add garlic and liquids: Stir in the minced garlic and cook for 1 minute before pouring in the chicken broth, salt, and pepper.
3. Cook the chicken and rice: Add the whole chicken breasts and uncooked rice, bringing the pot to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
4. Shred the meat: Carefully remove the cooked chicken to a cutting board, shred it using two forks, and return it to the pot.
5. Wilt the greens: Stir in the chopped kale and fresh lemon juice, cooking for 3 to 5 minutes until the leaves are bright green and tender.

Recipe Tips

• Rinse the rice: Washing the grains before adding them to the pot prevents the broth from becoming too cloudy and overly starchy.
• Massage the greens: If the leaves feel very tough, rub them with a drop of olive oil before chopping to soften their texture.
• Adjust the liquid: The grains will continue to absorb liquid as the pot sits, so add an extra splash of broth if reheating later.

What To Serve With Chicken Rice Kale Soup

Crusty sourdough bread is the best side for soaking up the savory broth. A light garden salad with a sharp vinaigrette also cuts through the richness of the bowl perfectly.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months, though the grains may become slightly mushy upon thawing.

FAQs

• Can I use leftover cooked chicken? Yes, skip boiling raw breasts and simply add shredded rotisserie or leftover meat during the last 10 minutes of cooking.
• What type of rice is best? Long grain white or basmati works very well for this timing. If using brown or wild varieties, you will need to increase the simmering time by about 25 minutes.
• Can I substitute spinach for the kale? Absolutely, just add the spinach in the final minute of cooking since it wilts much faster than sturdier greens.

Nutrition

• Calories: 245 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 55mg
• Sodium: 980mg
• Total Carbohydrate: 25g
• Protein: 22g

Try More Recipes:

• Chicken Kale Quinoa Soup Recipe
• Chicken Kale Gnocchi Soup Recipe
• Chicken Kale White Bean Soup Recipe

Chicken Rice Kale Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Comforting hearty Chicken Rice Kale Soup made with tender breast meat, chewy grains, and vibrant leafy greens ready in 50 minutes. This easy one-pot meal is perfect for chilly weeknights when you need a warming, wholesome bowl.

Ingredients

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 large carrots, chopped

• 2 stalks celery, chopped

• 3 cloves garlic, minced

• 6 cups chicken broth

• 1 lb boneless skinless chicken breasts

• 3/4 cup uncooked long grain white rice

• 3 cups fresh kale, chopped and tough stems removed

• 1 tbsp fresh lemon juice

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• 1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat, then cook the onion, carrots, and celery until softened, about 5 minutes.
• 2. Add garlic and liquids: Stir in the minced garlic and cook for 1 minute before pouring in the chicken broth, salt, and pepper.
• 3. Cook the chicken and rice: Add the whole chicken breasts and uncooked rice, bringing the pot to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
• 4. Shred the meat: Carefully remove the cooked chicken to a cutting board, shred it using two forks, and return it to the pot.
• 5. Wilt the greens: Stir in the chopped kale and fresh lemon juice, cooking for 3 to 5 minutes until the leaves are bright green and tender.