Creamy Chicken & Kale Soup

Creamy Chicken & Kale Soup

This low carb, creamy chicken and kale soup is comforting, easy to make and ready to eat in 30 minutes!

That Time of Year…

It’s that time of year, where soups are on my mind! The cold weather mean you all need some easy, go-to soup recipes that are good for the body and soul.

A few bowls of this dreamy, creamy, soup helps me (and my family) get through the chilly autumn and winter months. This homemade bowl of wonder, is perfect when you cannot be bothered to cook and need something warming, creamy and comforting!

Top It Off…

If you want to add something extra to this soup, then top it off with one (or all) of these family favourite toppings:

  • Bacon (cooked then crumbled)my eldest daughter’s favourite.
  • Mozzarella Cheese or Parmesan Cheesemy youngest daughter’s favourite.
  • Red Pepper Chili Flakes – my husband and my favourite.

Fill Me Up…

Soups never seems to be sufficient enough on their own, especially for my forever hungry kids and husband. So, I like to pair my soups with my Buttered Bread Rolls, Low Carb Bread Loaf or Irish Soda Bread.

More Soup Recipes..

Can you have too many soup recipes? Nope, I don’t think so either!

Be prepared for me to bombard you all with lots more low carb soup recipes over the next few months, since I am (and always will be) and soup addict. Here are a few more soup recipes that may take your fancy:

Thai Chicken Curry Soup

Chicken Tortilla(less) Soup

Cream of Roasted Tomato Soup

Cream of Broccoli Soup

Broccoli & Kale Soup

Creamy Chicken & Kale Soup

This low carb, creamy chicken and kale soup is comforting, easy to make and ready to eat in 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Brunch, Main Course, Side Dish, Soup
Cuisine: American
Keyword: chicken, creamy, kale, keto, low carb, soup
Servings: 4
Calories: 230kcal
Author: Anna – everydayketorecipes

Ingredients

  • 2lbs / 900g chicken breasts
  • 4 cups / 950ml chicken stock
  • 1/4 cup / 60 ml heavy (double) cream
  • 3 cups / 200g kale chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • Black pepper to taste

Instructions

  • In a large saucepan, bring the chicken stock, chicken breasts, kale, garlic powder, oregano and thyme to a boil.
  • Turn down to medium heat, cover the saucepan and simmer for 20 minutes, until the chicken is cooked through.
  • Using two forks, shred the chicken. Then transfer back to the pot.
  • Stir in the heavy cream, salt and pepper, and simmer for 1-2 minutes.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  4
Calories:  230
Fat:  11.4g
Carbohydrate: 6.7g
Fiber:  0.9g
Net Carbs:  5.8g
Protein:  25.6g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator



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