Chicken Kale Cabbage Super Delicious Soup

Published March 7, 2014 by lanagandy

Chicken Kale Cabbage Super Delicious Soup

(healthy too!)


This recipe was created for the love of healthy deliciousness in every bite.  I used items that are already in the house like, homemade vegetable broth and roasted chicken.  A friend taught me how to make the broth and it makes me feel so good about not discarding the ends of veggies.  Save all of your ends, tips and even skins, throw them in a pot of water and let simmer for several hours, keep adding hot water to keep it full.  It makes the house smell fabulous and by the end of the day you have a rich vegetable broth.    It usually makes 6 cups or so and keeps for at least a week in the fridge. 

We always have a roasted chicken in the house.  It’s something you can have for dinner one night and make sandwiches or salads for the rest of the week.  I usually roast my chicken by putting a stick of butter at room temperature and adding my favorite herbs, mix together well and stuff the bird under the skin first. Then rub the remainder on the outside of the bird.  Roast on 400 degrees for 30 minutes, then cover lightly with foil for another 30 minutes on 325.  Make sure to check the temperature with a meat thermometer, it should run clear and be at 165 internal temperature.  

So here we go on how to assemble your soup.  

 Chicken Kale Cabbage Super Delicious Soup




1/2 Roasted chicken (approximately 2 cups) roast your own or buy one at the market already made

 2 T. olive oil

1 yellow onion – chopped

6 – 8 garlic cloves – minced

3 ribs celery – chopped




4 carrots – chopped

1 large jalapeno seeded and minced




6 cups vegetable broth

 ½ green cabbage – chopped into bite size

 2 cups heaping chopped kale

1 package of sliced mushrooms

The juice of one lemon



Sea salt and freshly ground pepper

Sour cream (optional)

Sriracha sauce (optional)

I like to prep all of my veggies first so that it’s easy to assemble.  So, chop and mince all of your veggies and put into individual bowls.

In a large pot put olive oil on medium high heat, add onion, celery and garlic.  Sautee for 5 to 10 minutes. 



Add carrots and jalapeno, continue to sauté for another 5  to 10 minutes. 



Add vegetable broth and bring to a boil. 

Add cabbage, turn down to medium low (a small boil), Cover and cook for 30 minutes.


Add kale, mushrooms and lemon juice. 



Cook for 15 minutes covered then add your pulled chicken.  Cook for another 15 minutes uncovered.  Salt and pepper to taste.  Serve in your favorite bowl.  I like to dot the outside of the bowl with Sriracha sauce and a dollop of sour cream.




Enjoy and be healthy!  Thanks for reading, sharing and following,


Lana Gandy with “What’s on Your Stove?”  Remember, home is where the heart is and the kitchen is its soul!


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