Chicken, Kale & Mushroom Soup

Happy New Year!


Try not to get too caught up in overwhelming new years resolutions.  Instead, try making short term goals to work towards.  For your nutrition & fitness goals, Carly’sCleanCuisine recipes & tips are a great resource

I usually use a chicken bouillon for the base of my soup, but this time I found a miso soup base. Kale tastes great in soups and adding it will get your dark green veggies into your diet!  I always like to make enough soup to have leftovers for the week, that way, I don’t have to cook that meal for the whole week.

Ingredients: Makes 8 (2 cup) servings


  • A base for the soup: Chicken Bouillon or Miso soup broth
  • 2 chicken breasts
  • 1 8oz package of mushrooms
  • 8 kale leaves
  • 2 stalks of leeks
  • 2 green onions
  • 3 celery stalks
  • Optional, for a more hearty soup: 1 c. cooked brown rice


  1. In a large pot, boil water on high on the stove, add in 3 & 1/2 Tbsp. of chicken bouillon
  2. While water is boiling, cut up chicken and add in, turn down to medium-high.  Cook for about 15 min.
  3. While the chicken is cooking, slice the leek in half lengthwise & chop into thin piecesIMG_4137IMG_4139
  4. Chop up all the rest of the veggies: Mushrooms, kale, celery & green onions IMG_4140 IMG_4144
  5. Add the vegetables in with the chicken & broth.  Turn the stove down to medium IMG_4146
  6. Instead of adding brown rice to the soup, I like to cook it on the side so that I can add it in whenever I feel like I need a more hearty soup
  7. Let simmer for about 10 min. Then serve!


Let the soup cool down for about a half an hour to an hour.  Then, divide the remainder of the soup into tupperware bowls and store in the fridge.


I love soup because it’s a great way to get your veggies & protein into your diet and still fill you up.

Abundant Food for an Abundant Lifeheart-iconCarly


One thought on “Chicken, Kale & Mushroom Soup

  1. Pingback: Healthy Leftover Thanksgiving Turkey Soup Recipe | Abundant Food for an Abundant Life

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