Healthy Chicken, Corn and Kale Soup Recipe
This healthy Chicken, Corn and Kale soup recipe is full of flavour and has many immunity-fighting ingredients like turmeric, garlic and ginger. It’s perfect for the winter months to keep you warm, help fight off any cold or flu symptoms, and not only nourishes your tummy but your soul too! I’m not a big soup fan but I find this meal is a happy medium as it’s the best of both; a soup base with solid, chopped-up ingredients. And a little of this goes a lonnggg way. It can feed my family of three for 3-4 sittings.
Not only is this Chicken soup recipe healthy, but you can make it using more than just the stovetop method. In this blog, I will show you how to make it using a slow cooker and an instant pot/pressure cooker. You can make this with fresh chicken breast or leftover chicken like I usually do. It’s a great way to make an ingredient last over two meals! It’s like finding a bargain when you’re out shopping.
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Equipment
- Large Pot / Dutch Oven (for stove top recipe) or;
- Slow Cooker or;
- Instant Pot / Pressure Cooker
- Knife
- Box Grater (optional)
- Small Bowl (optional)
Ingredients
- Water: makes the base of this soup, you can add as much or as little depending on the portions
- Chicken stock: I highly recommend homemade chicken stock or chicken broth, but store-bought works! When shopping for stock, darker broth or bouillon usually means more flavour. I’m really enjoying the Chicken Stock from Urban Forager.
- Extra Virgin Olive Oil: purely used for cooking the ingredients. I find there is little taste when using small amounts.
- Ginger: gives the soup a little zing! It’s great for digestion and adds to your arsenal for immunity.
- Garlic: another staple in my soups, I use it in the majority of my cooking actually. It provides anti-viral properties and helps to maintain healthy blood pressure levels.
- Chicken Breast / Leftover Rotisserie Chicken: Fresh chicken breast or leftover whole chicken will work. If you’re using fresh chicken breast, you must pre-cook.
- Corn Kernels or Sweet Corn: the star of the show! Well, at least they are for me. They bring a subtle sweetness to the soup and provide a generous amount of fibre.
- Tumeric: This little powerhouse is packed full of nutrients and has all the anti-inflammatory, anti-fungal and anti-viral properties a girl could ever want! PLUS, it adds a lovely colour to the soup.
- Soy Sauce: purely here for the salt content. I feel soy sauce is heavily underestimated when wanting something extra for a dish but you just can’t quite put your finger on it. Psst ITS SOY SAUCE!
- Eggs: who’d have thought a beaten egg would change the look of this soup? The texture is so different and brings an Asian feel too. And let’s not forget how beneficial eggs are for you.
- Leafy Green Kale: you can add this whole or shredded, it’s really a personal choice. If you’re not a fan of kale, substitute it for any other greens you choose. Add this right at the end as you’re plating up your soup as it may become bitter.
- Spring / Green Onion: the best garnish known to man, need I say more?!
Optional Ingredients
Below are some optional extras to add to your chicken, corn and kale soup. I wouldn’t add them all but this is where your creativity and taste buds will shine! I find some days, I’ll add beans or noodles and other days I crave more vegetables. Once your soup base is down pat, you can mix and match it to suit your needs.
- Sesame Oil
- Bay Leaves
- Egg Noodles
- Heavy Cream
- Cannellini Beans or other white beans
- Fresh Lemon Juice
- Celery Stalks
- Sweet Potatoes
Chicken, Corn and Kale Soup Recipe Instructions
OK so here are the 3 methods to making this soup. The recipe card will be linked below.
Note: you need to precook and shred raw/fresh chicken breast when using the stovetop or slow cooking method.
Stove Top
Add extra virgin olive oil, minced garlic and ginger to a large pot or Dutch oven on medium heat. Cook until fragrant, around 2-3 minutes.
Add turmeric, corn kernels and shredded chicken to the pot and cook for another minute.
Measure out or make up your chicken stock. Aim for 2-3 litres (this depends on the amount of people you’re cooking for).
Add a splash of chicken stock to the pot to deglaze then add the rest with the soy sauce. Bring to a slow boil and allow to simmer for 10 minutes. Add salt and pepper to taste.
Add beaten egg to the pot whilst stirring slowly. Aim to have long stringy pieces of egg. Cook for another 3-4 minutes.
Plate up and serve with your shredded kale and spring / green onion as garnish.
Slow Cooker
Add extra virgin olive oil, minced garlic and ginger to a small skillet or pan on medium-high heat. Cook until fragrant, around 2-3 minutes. Add turmeric and cook for a further minute. Deglaze the pan with a tbsp of water so the turmeric doesn’t stick to the bottom.
Measure out or make up your chicken stock. Aim for 2-3 litres (this depends on the amount of people you’re cooking for).
Transfer cooked garlic, ginger and turmeric to your slow cooker. Add the shredded chicken, corn, chicken stock and soy sauce to the pot and set it on high for 2 hours or low for 4 hours.
When the soup is ready, set the slow cooker on high and add beaten eggs whilst stirring slowly. Aim to have long stringy pieces of egg. Cook for another 3-4 minutes. Add salt and pepper to taste.
Instant Pot / Pressure Cooker
Set your instant pot to saute mode. Add extra virgin olive oil, minced garlic and ginger to the pot and cook until fragrant, around 2-3 minutes. Add turmeric and cook for a further minute. Deglaze the pan with a tbsp of water so the turmeric doesn’t stick to the bottom.
Measure out or make up your chicken stock. Aim for 2-3 litres (this depends on the amount of people you’re cooking for).
Add the shredded or whole chicken breasts, corn, chicken stock and soy sauce to the pot. Lock the lid and pressure cook for 30 minutes.
Allow the instant pot to de-pressurise naturally and add beaten eggs whilst stirring slowly. Aim to have long stringy pieces of egg. Cook for another 3-4 minutes. Add salt and pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for 3 days.
If you’d like to thicken your soup, mix 1-2 tsp of cornflour with water in a small bowl then add slowly to the soup while stirring.
And there you have it, a wholesome and healthy version of a classic Chicken Soup. Perfect for those winter days or when you’re feeling a little under the weather. Enjoy 🙂
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Chicken, Corn and Kale Soup
This healthy Chicken, Corn and Kale soup is full of flavour and has many immunity-fighting ingredients like turmeric, garlic and ginger. It’s perfect for the winter months to keep you warm, help fight off any cold or flu symptoms, and not only nourishes your tummy but your soul too!
Ingredients
- 2 tbsp extra virgin olive oil
- 2-3 litres water
- 3 tbsp chicken stock
- 2 tbsp ginger (peeled and minced)
- 4 garlic cloves (peeled and minced)
- 2 chicken breasts (or equivalent from leftover rotisserie chicken)
- 1 can corn kernels (drained in a small bowl)
- 1 tsp turmeric
- 1 tbsp soy sauce
- 2 eggs (beaten/whisked)
- 1 bunch kale
- salt and pepper to taste
Instructions
Stove Top:
- Add extra virgin olive oil, minced garlic and ginger to a large pot or Dutch oven on medium-high heat. Cook until fragrant, around 2-3 minutes.
- Add turmeric, corn kernels and shredded chicken to the pot and cook for another minute.
- Measure out or make up your chicken stock. Aim for 2-3 litres (this depends on the amount of people you’re cooking for).
- Add a splash of chicken stock to the pot to deglaze then add the rest with the soy sauce. Bring to a slow boil and allow to simmer for 10 minutes. Add salt and pepper to taste.
- Add beaten egg to the pot whilst stirring slowly. Aim to have long stringy pieces of egg. Cook for another 3-4 minutes.
- Plate up and serve with your shredded kale and spring / green onion as garnish.
Slow Cooker:
- Add extra virgin olive oil, minced garlic and ginger to a small skillet or pan on medium-high heat. Cook until fragrant, around 2-3 minutes. Add turmeric and cook for a further minute. Deglaze the pan with a tbsp of water so the turmeric doesn’t stick to the bottom.
- Measure out or make up your chicken stock. Aim for 2-3 litres (this depends on the amount of people you’re cooking for).
- Transfer cooked garlic, ginger and turmeric to your slow cooker. Add the shredded chicken, corn, chicken stock and soy sauce to the pot and set it on high for 2 hours or low for 4 hours.
- When the soup is ready, set the slow cooker on high and add beaten eggs whilst stirring slowly. Aim to have long stringy pieces of egg. Cook for another 3-4 minutes. Add salt and pepper to taste.
- Plate up and serve with your shredded kale and spring / green onion as garnish.
Instant Pot / Pressure Cooker:
- Set your instant pot to saute mode. Add extra virgin olive oil, minced garlic and ginger to the pot and cook until fragrant, around 2-3 minutes. Add turmeric and cook for a further minute. Deglaze the pan with a tbsp of water so the turmeric doesn’t stick to the bottom.
- Measure out or make up your chicken stock. Aim for 2-3 litres (this depends on the amount of people you’re cooking for).
- Add the shredded or whole chicken breasts, corn, chicken stock and soy sauce to the pot. Lock the lid and cook for 30 minutes.
- Allow the instant pot to de-pressurise naturally and add beaten eggs whilst stirring slowly. Aim to have long stringy pieces of egg. Cook for another 3-4 minutes. Add salt and pepper to taste.
- Plate up and serve with your shredded kale and spring / green onion as garnish.
Notes
If you’d like to thicken your soup, mix 1-2 tsp of cornflour with water in a small bowl then add slowly to the soup while stirring.
OPTIONAL INGREDIENTS
Below are some optional extras to add to your chicken, corn and kale soup. I wouldn’t add them all but this is where your creativity and taste buds will shine! I find some days, I’ll add beans or noodles and other days I crave more vegetables. Once your soup base is down pat, you can mix and match it to suit your needs.
- Sesame Oil
- Bay Leaves
- Egg Noodles
- Heavy Cream
- Cannellini Beans
- Fresh Lemon Juice
- Celery Stalks
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 284mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 13g
