Creamy Chicken – Kale Soup

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Hang around long enough and you will learn that, to me, healthy does not mean low-fat, it means low-carb. Keep reading this blog and perhaps you will give me a chance to convince you of the same. I assure you I have been losing weight eating food like this on a regular basis and I feel healthier and more energetic than I have in years.Bowl of creamy chicken-kale soup with mushrooms and vegetables

Regardless – healthy food does mean good-for-you vegetables and healthy meats with no additives or preservatives.  This soup is comfort food at its healthiest and kale is my new favorite green! Enjoy!

2 lbs boneless chicken thighs (free-range if possible)
1 large onion diced
1 cup diced celery
1.5 cup sliced carrots
2 turnips (diced)
3 cups chicken broth
2 cups water
2 tsp dried tarragon
8 oz sliced fresh mushrooms
6 oz kale torn or sliced into pieces
½ tsp salt (or to taste)
¼ tsp pepper
1 cup light cream

Place chicken, onion, celery, carrots, turnips, broth, and water in slow-cooker and cook on high for 4 hours. Add mushrooms, tarragon, salt, and pepper and cook for 1 hour longer. Add kale 15 minutes before serving. (The kale could be added with the mushrooms – I just happen to like it slightly undercooked and bright green.)  Add cream just before serving.

8 servings (which around here is enough for 4 people to eat their fill)

This recipe is diabetic friendly.

More low-carb soup recipes you might enjoy:

Recipes featuring kale:

12 comments

  1. Breck Holladay - husband

    wicked good

  2. Liz Brown

    Okay! I have all the ingredients to make this. I just have a question. Have you tried this reheated–like next day?? Just wondering as it takes 4 hours in the slow cooker and I don’t get home in time to do that without eating late. So I’m wondering if I made it the day before and then reheat it the next day, how will it be?What do you think?

    • Yes, I have reheated the leftovers. It is not quite as pretty, but it tastes really good still. I have yet to try making it on the low-setting in the crockpot; I was afraid the chicken would be tougher/drier, but it might work fine. Then just turn it up an hour before serving and start at the “add the mushroom” part. Next time I make it I’ll try it this way.

  3. Liz Brown

    Made this and it was pretty good. Wasn’t sure if I would like it as I don’t usually eat mushrooms although I don’t mind them as much if they are cut up into small pieces. So that’s what I did. Overall it is something I would probably make again. Right now I have leftovers, so probably will eat more in the next couple days.

  4. Naomi Aho

    I made this on Saturday—-it is YUMMY!!!!!! The tarragon…perfect compliment to the other flavors. The store didn’t have turnip when I shopped, so I used rutabaga instead. I also used whole goat milk, due to my cow-milk intolerance.

    Definitely a recipe I’ll make again.

  5. Naomi Aho

    I just read the other comments, and wanted to also mention that I made the soup on the stove (didn’t have time for the crockpot). I started it about an hour before I wanted to serve it, and it was fine, including the meat (very tender). I reheated my leftovers the next day on the stove top, too.

  6. Lisa

    Making this tonight!! Smells so good cooking in my crockpot!

  7. Made this tonight for my family (three 5 year olds, a 2 year old and a husband) and it was loved by all! I had missed that it was a crockpot recipe, so ended up making mine on the stove. I cooked the chicken first, and used sweet potato instead of turnip (didn’t have any turnip).

  8. Pingback: Menu Plan for March 25th thru 29th | Full Lives, Flat Broke

  9. made this today and it was delicious! will probably become a regular in this house!

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