Easy Chicken & Kale Vegetable Soup {Paleo, Gluten Free, Dairy Free, Low Carb} + The Magic of Bone Broth
Prep time
Cook time
Total time
A healthy and nourishing soup that comforts the body and the soul!
Serves: 8
  • 32 ounces organic chicken broth - you can make your own or use store bought
  • 1 head celery, sliced
  • 6 organic carrots, sliced
  • 1 yellow onion, diced
  • 1 head of kale chopped fine, including the stems
  • 2 large chicken breasts, sliced into strips
  • sea salt & pepper
  1. Place all ingredients, except the kale in a large pot over med heat and cook for about 45 mins or until chicken is fully cooked.
  2. Once the chicken is fully cooked, you should be able to shred it very easily. I simply used the back of a wooden spoon and pressed the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds.
  3. Then stir in your kale and serve piping hot!
  4. To Make Your Own Broth: I saved and froze all the leftover bones from rotisserie chickens I had picked up at the grocery store (this is a "fast food" staple for me when I don't have anything to eat). I added those frozen carcases to water in my biggest pot and added sea salt, fresh cracked pepper, 2 Tbs apple cider vinegar (this helps to extract the nutrients from the bones), carrots, celery, and cilantro (you could also add the leftover veggie pulp from your juices or the peels and scraps that you don't use in your recipes). I boiled it on med heat for several hours adding more water as needed due to evaporation. Once it was cool, I strained everything out and poured my broth into mason jars with about one inch of room from the top. Once the broth has cooled, you can use a spoon to skim any of the fat from the top. I put 2 jars in the fridge to use the following week and 3 jars in the freezer for later.
Recipe by Linda Wagner at https://lindawagner.net/blog/easy-chicken-kale-vegetable-soup-paleo-gluten-free-dairy-free-low-carb-the-magic-of-bone-broth/