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This creamy chicken kale soup is my go-to one-pot meal after the holidays — perfect for using up leftover chicken or turkey. It’s naturally gluten-free, dairy-free, and paleo-friendly, made with simple pantry ingredients for a rich, cozy broth that tastes creamy but feels light.
A note from Chihyu
This recipe was first published a few years ago and instantly became a reader favorite. I recently re-tested it to make the soup even creamier without feeling heavy — with clearer instructions and a few updates to make it truly foolproof. It’s one of those cozy, feel-good soups I come back to every winter.
Main Ingredient notes
This soup tastes creamy yet dairy-free. Here’s what makes it special and flexible using common, pantry-friendly ingredients:
- Cooked chicken or turkey: This recipe is made for repurposing leftovers, so any cooked chicken or turkey works. It’s a forgiving soup, and whatever seasoning base the meat has will blend in beautifully.
- Carrots, celery, and onion: These form the flavor base that makes this quick soup taste rich and full-bodied. Dice them evenly so they cook at the same rate.
- Bacon: A few slices add depth and fragrance to the oil. I use turkey bacon so it’s not as greasy, but if you use pork bacon, keep about two tablespoons of rendered fat and remove the rest so the soup won’t turn oily.
- Fresh thyme: Adds a fresh, cozy aroma that ties everything together. If using dried thyme, use about one-third of the amount.
- Flour: Helps thicken the broth naturally for a smooth, creamy texture. It gives a better body than starch, which can turn the soup slightly gloopy.
- Coconut milk: Use canned, full-fat, unsweetened coconut milk — the kind you’d use for curry, not the beverage. Shake the can well before opening so the solid cream and liquid mix evenly.
- Chicken stock: A good-quality chicken stock makes the biggest difference in flavor. Use one you enjoy on its own — that’s a good sign it’ll make a great soup.
Simple variations
This kale chicken soup is flexible and easy to adapt with what you have on hand.
- Broth: Use homemade if you have it — this Instant Pot Bone Broth works great. You can also use leftover bones and carcass from your Thanksgiving turkey to make a rich, flavorful turkey stock.
- Noodles: To make a chicken noodle kale soup, add shirataki noodles or kelp noodles for a low-carb option, or rice noodles if you prefer something classic. See my Types of Chinese Noodles guide for more ideas.
- Vegetables: Add broccoli, cauliflower florets, or zucchini for extra color and texture. You can also toss in a bay leaf while simmering for more depth of flavor.
- Low carb: For a lighter, brothier version, skip the flour or starch thickener. The soup still tastes satisfying and full of flavor.
- Vegetarian: Use vegetable broth and add half a can of blended white beans and tofu for body and protein. It creates a creamy, wholesome soup without meat or dairy.
How to make chicken kale soup creamy and flavorful
This soup is easy to make, but the little details matter. Here’s what to pay attention to for the best creamy texture and flavor.
- Start with bacon for flavor. Cook the bacon slowly until it’s golden and crisp. The rendered fat gives the broth a rich, savory base. If you’re using turkey bacon, add a little olive oil to help it brown evenly.
- Build the flavor base. Sauté garlic, onion, carrots, celery, and mushrooms in the bacon fat. Don’t rush this part—the vegetables should smell aromatic and soften slightly before you add liquid. It’s what keeps the soup from tasting flat.
- Balance your broth. Add just enough chicken stock to cover the vegetables. Start with 3 cups; you can always add more later. Too much broth will make the soup thin, especially once the coconut milk goes in.
- Mix the coconut milk and flour before adding. Whisk the flour and coconut milk until smooth before pouring into the soup. This prevents lumps and gives that creamy, silky texture without dairy. Stir it in gently once the soup is at a simmer—not boiling—to avoid curdling.
- Add kale at the right time. Add kale near the end so it stays bright green and tender. Simmer it just 2–3 minutes for a crisp texture or a bit longer if you prefer it softer. Overcooking will make it dull and bitter.
- Adjust the final texture. Once the soup thickens slightly and the flavors come together, turn off the heat. If it feels too thick, stir in a little extra broth. If it’s too thin, mix a bit more flour with a splash of water and stir it in to thicken the soup.
- Finish and season. Taste and season with salt and pepper. Stir in cooked chicken or turkey and let it warm through. A sprinkle of chopped parsley and the crispy bacon on top ties everything together.
What to serve with chicken and kale soup
This creamy chicken kale soup is satisfying on its own, but it also pairs beautifully with simple sides for a fuller meal.
- Bread: Enjoy it with a slice of my Paleo Sandwich Bread — perfect for soaking up the creamy broth.
- Fresh greens: Add something crisp and refreshing on the side, like a Chopped Kale Salad or Sautéed Lacinato Kale for extra greens.
- Vegetable sides: Round out the meal with hearty fall favorites like Roasted Red Kuri Squash, Miso Mashed Sweet Potatoes, Cauliflower Mashed Potatoes, or Roasted beets with carrots.
FAQs
Use coconut milk or coconut cream for richness, or blend in a handful of white beans for a creamy texture. For a smooth finish, mix a bit of flour with the liquid before adding it to the soup. I don’t recommend starches like tapioca or arrowroot — they can make the texture a little gloopy and change the flavor.
You likely added too much liquid for the amount of vegetables or base you have. Start by adding just enough broth to barely cover the vegetables, then adjust later if needed.
Flavor comes from fat, aromatics, and a good broth. Sauté onions, garlic, carrots, and celery in some fat (like olive oil or bacon drippings) to build a flavorful base. Then season as you go, and use a good-quality chicken stock or bone broth for depth — homemade if possible.
Yes! You can definitely swap kale with other greens or vegetables. Baby spinach is a great option — just stir it in at the very end since it wilts quickly and doesn’t need cooking. You can also try chard, escarole, or even chopped broccoli or zucchini for a different texture. The key is to adjust the cooking time so the vegetables stay tender but not mushy.
More soup recipes using cooked chicken
If you have extra cooked chicken or turkey, try one of these easy, flavorful soups next:
- Hot and Sour Chicken Soup – tangy, spicy, and deeply satisfying.
- Asian Chicken Noodle Soup – light and comforting with savory broth and tender noodles.
- Turkey Pho – a cozy twist on the classic Vietnamese soup, perfect for using up leftovers. (coming soon!)
Chicken kale soup recipe
Ingredients
- 2-3 cups shredded cooked chicken or turkey
- 2 cup diced carrots 8.75 oz (2 medium)
- 2 cup diced celery 8.25 oz (1 small bundle)
- 1.25 cups diced yellow onion 5 oz (half of one medium)
- 6 medium garlic cloves sliced (0.85 oz)
- 8 oz. cremini mushrooms or baby bella, sliced
- 5 slices turkey bacon or hickory-smoked pork bacon, sliced
- 1 tbsp fresh thyme finely chopped
- A large handful curly kale or green chard, lacinato kale
- 1 tbsp olive oil
- 3 cups 24 oz chicken stock
- 1 tsp coarse salt plus more to taste
- a few rounds Ground black pepper
- A small handful chopped parsley garnish
- 3-4 tbsp (gluten-free) all-purpose flour or cassava flour — use 4 tbsp for thicker soup
- 1½ cups canned full-fat coconut milk or heavy cream (shaken well before using)
Instructions
- Prep: Shred the cooked chicken or turkey and set aside. Dice carrots, celery, and onion. Slice garlic, mushrooms, and bacon. Chop thyme. Remove kale leaves from stems and roughly chop. Rinse and drain well.
- Cook bacon: Heat a 4–5 qt. Dutch oven or heavy soup pot over medium-high heat. When hot, add oil and bacon. Cook until crispy. Remove the bacon and leave the rendered fat in the pot.
- Sauté aromatics: Reheat the pot over medium heat. Add garlic and onion with a pinch of salt; sauté until the onion starts to sweat. Add carrots and celery plus another pinch of salt; cook for 2 minutes. Add mushrooms and thyme, and sauté until fragrant, about 1 minute.
- Simmer soup: Pour in chicken stock to just cover the vegetables (about 3 cups). Bring to a simmer, cover, and reduce to low. Cook until the carrots and celery are tender but not mushy, 8–10 minutes.
- Prepare milk mixture: In a bowl, whisk together the gluten-free or cassava flour and coconut milk until smooth.
- Finish: Add the kale. Raise heat to medium and stir to combine. Simmer for a few minutes until kale softens but remains bright, 2 minutes. Stir in the coconut milk mixture and keep stirring until the soup thickens, 1–2 minutes.
- Serve: Finally, stir-in the cooked chicken or turkey. Give everything a stir then turn off the heat. Season with salt and pepper to taste. Garnish with chopped parsley and crispy bacon.
Notes
- Add kale near the end so it stays vibrant and slightly crisp. For softer greens, simmer longer (about 5 minutes or so).
- Once add-in the coconut milk, don’t over boil the broth or the milk will curdle. Simmer the broth for 1-2 minutes only until the soup thickens.
- You can also use half-and-half instead of coconut milk. Since it’s thinner, add a bit more flour to help thicken the soup.
- Want more broth? Add 1 extra cup of stock and adjust salt and pepper to taste.
- Make-Ahead: Cook and shred the chicken 3 days in advance. Store it in an airtight container in the fridge until ready to use.
- Storage: Refrigerate the soup for 3 days after cooking. Because it contains coconut milk, it’s best enjoyed fresh. You can freeze it for up to 1 month — let it cool completely before freezing.
- Reheat gently on the stovetop or in the microwave until warmed through. If the soup thickens after chilling, stir in a splash of broth or water to bring back the creamy consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is absolutely AMAAAAZING ❤️
All the flavours and healthy veggies and I’m a
Coconut milk and Kale lover so this was definitely a must try. It did NOT disappoint. I doubled up the ingredients
So its double the pleasure 😁 that much more for me to indulge. My kids loved it as well.
Thank you so much, Sandra!
AMAZING! Like most of us, I was a bit flexible with this great Recipe. I totally forgot the corn which was fine, and I used regular flour since I don’t have cassava. Also, I have so much Basil growing that I use that as a garnish for almost every recipe and it always subs great. Oh, and I used a good quality store-bought Real Bacon Bits (Pieces) and was able to get a smoky bacon flavor. Thank you so much for this Keeper recipe!
So happy to hear. Thanks for sharing, Rebecca!
AMAZING! Like most of us, I was a bit flexible with this great Recipe. I totally forgot the corn which was fine, and I used regular flour since I don’t have cassava. Also, I have so much Basil growing that I use that as a garnish for almost every recipe and it always subs great. Oh, and I used a good quality store-bought Real Bacon Bits (Pieces) and was able to get a smoky bacon flavor. Thank you so much for this Keeper recipe!
This soup is great it’s easy to make and doesn’t take forever the coconut milk gives it such a great taste my family loves it
This was delicious!! I couldn’t get the cassava flour so i used coconut flour. Will definitely make again.
Thanks for sharing. Appreciate it!
What are your thoughts on freezing this? Specifically the mushrooms and kale?
Hi Maggie, that’s a great question. I haven’t tried freezing it. My guess is it should work. If the texture turns more liquid, you can add a bit more thickener during reheat. 🙂
Delicious. My new favorite soup. I got to use up some garden carrots and thyme. My family loved it too.
Aww that sounds amazing! Fresh thyme and carrots from your own garden!
So good! Lots of flavor. Family loved it!
Have to say it’s my new favorite soup.
I’m so happy to hear that. Thanks so much for sharing, Kristine!
Made this tonight. It was so good. Only modifications I made: no mushrooms and I used skim milk with AP flour. Definitely making this again!
That’s fantastic. Feel free to leave the mushrooms if you don’t like them. 🙂
So, so very delicious! Definitely the best soup I’ve ever made! I changed it up a wee bit- added cabbage and yellow squash, skipped the carrots and bacon, subbed breakfast sausage for the chicken, and arrowroot instead of the flour. This will certainly be a regular dish now that the weather is cooling down. Tastes like Thanksgiving!
Thank you, Noami! That sounds wonderful! YUM!