This Creamy Chicken Potato Kale Soup is loaded with tender shredded chicken thighs, buttery Yukon Gold potatoes, carrots, and kale in a rich, creamy broth. Everything cooks in one pot in about 45 minutes for an easy weeknight dinner.
Instead of using flour or making a roux, I lightly mash some of the potatoes directly into the soup. They naturally thicken the broth while the half-and-half makes it creamy without making it overly heavy.
I've found that chicken thighs work especially well here because they stay tender while the potatoes cook, and browning them first leaves flavorful browned bits in the pot that become part of the broth.
Looking for more delicious chicken soups like this one? You won't want to miss my Chicken Noodle Soup without Celery, Chicken Soup without Noodles, and Cuban Chicken Soup which is also made with potatoes.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- How to Make Chicken Potato Kale Soup
- How to Thicken Chicken Potato Kale Soup Without Flour
- Recipe Tips
- Variations
- What to Serve With Chicken Potato Kale Soup
- Storage and Reheating
- Common Questions
- More Delicious Soups Like This
- Creamy Chicken Potato Kale Soup
Why You'll Love This Recipe
- One pot. Chicken, vegetables and broth all cook in the same Dutch oven.
- No flour needed. Mashed Yukon Gold potatoes naturally thicken the broth.
- Weeknight friendly. About 15 minutes of prep and 30 minutes of cooking.
- Hearty enough for dinner. Chicken thighs, potatoes and kale make it a complete meal rather than a light starter.
Ingredients and Substitutions
Chicken Thighs: Boneless skinless thighs stay juicy during simmering and shred easily. Chicken breasts are a great substitute but they're leaner and can dry out more easily. Make sure not to overcook.
Yukon Gold Potatoes: These are our favorite potato for this soup because they're creamy, hold their shape well, mash easily, and help thicken the soup. Red potatoes are a great alternative. You can also use Russet potatoes but they're starchier and breakdown faster which means your soup may end up a lot thicker.
Kale: Curly or lacinato/Tuscan kale both work. You can substitute spinach but add it during the last 1-2 minutes because it wilts much faster.
Half and Half: This helps make the broth creamy without being too thick and heavy. You can use heavy cream for a thicker consistency. Whole milk can be substituted but you'll have a thinner and less creamy consistency. I don't recommend using low fat because separation can happen.
Dijon Mustard: Dijon adds subtle acidity and savory depth to the creamy broth.
Lemon Juice: Balances the cream and potatoes and brightens the soup.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Potato Kale Soup
Step 1: Brown the chicken thighs. They don't need to be fully cooked. They'll finish cooking in the soup. Set aside.
Step 2: Sauté the vegetables. Scrape up the browned bits from the chicken.
Step 3: Simmer the chicken, potatoes, and other seasonings in the broth until cooked.
Step 4: Shred the chicken.
Step 5: Add kale, chicken, half and half, and lemon. Smash some of the potatoes with the back of your spoon to thicken the soup.
How to Thicken Chicken Potato Kale Soup Without Flour
Your Yukon Gold potatoes do double duty in this soup. Once they're tender, mash roughly ¾ cup directly against the side of the pot. The starch from the mashed potatoes thickens the broth naturally without needing flour, cornstarch or a roux. For a thinner soup, mash fewer potatoes. For a thicker soup, mash another ¼-½ cup.
Recipe Tips
- Cut potatoes evenly. Aim for ½-¾ inch so they cook in roughly 15-20 minutes.
- Don't overcook the kale. Add it after the potatoes are tender.
- Don't boil after adding dairy. Keep the soup over low heat after adding half-and-half. It has a lower fat content than heavy cream, which makes it more susceptible to separating when exposed to high temperatures.
- Season after reducing/thickening. Broth varies dramatically in sodium, so wait to add salt until the end.
- Don't over-mash the potatoes.
- Let it rest. The soup will continue to thicken slightly as it cools.
Variations
- Make it a 30-minute meal by substituting shredded rotisserie chicken instead of chicken thighs. You'll need around 3 cups for this recipe. Add it toward the end with the kale to prevent overcooking.
- Make it dairy-free by adding coconut milk instead of half and half. I've made this swap multiple times for dairy-free family members, and you can't even tell the difference. The coconut flavor is very mild.
- Add beans for a heartier consistency. We love incorporating cannellini beans when we have them on hand.
What to Serve With Chicken Potato Kale Soup
- Air Fryer Cheese Toast is perfect for soaking up any extra broth.
- Apple Strawberry Salad or Butternut Beetroot Feta Salad provide the perfect balance to the soup.
- Make this Bagel BLT or Chicken Bacon Ranch Sandwich for lunch alongside the soup for a complete meal.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 3-4 days. The soup will thicken because the potatoes continue absorbing liquid.
Freeze: You can freeze the soup, but potatoes may become slightly grainy, and the dairy can separate after thawing. For the best freezer results, prepare the soup by cooking the kale and chicken, then freeze it before adding the half-and-half. Add the dairy after thawing and reheating.
Reheating: Place in a microwave-safe bowl and reheat in 30-second intervals until fully heated through. Or heat on the stove over medium-low. Add a splash of chicken broth or half-and-half if needed. Avoid a hard boil so the dairy doesn't separate.
Common Questions
Yes! Prepare the soup as directed, allow it to cool slightly, then transfer it to an airtight container and refrigerate for up to 3-4 days. For the best texture, I recommend leaving out the half-and-half and lemon juice until you're ready to serve. Cook the potatoes just until fork-tender to prevent them from becoming too soft when reheated.
No! Their thin, delicate skins become tender as they cook and add a little extra texture, fiber, and nutrients
The soup was likely too hot when you added the half-and-half, or it continued boiling afterward. Since our chicken kale potato soup uses half-and-half instead of heavy cream, it's more susceptible to separating because it has a lower fat content.
More Delicious Soups Like This
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Creamy Chicken Potato Kale Soup
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt divided, plus more to taste
- ½ teaspoon black pepper divided
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ pounds Yukon Gold potatoes cut into ½- to ¾-inch pieces
- 5 cups low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 4 packed cups chopped kale tough stems removed
- ¾ cup half-and-half
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Season the whole chicken thighs with about ½ teaspoon salt and ¼ teaspoon black pepper.
- Add the chicken thighs to the hot pot and cook for 3-4 minutes per side, until lightly browned. The chicken does not need to be cooked through at this point. Transfer it to a clean plate and set aside.
- Reduce the heat to medium. Add the onion and carrots to the same pot. Cook for 4-5 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot.
- Add the garlic, thyme, and rosemary. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the potatoes, chicken broth, Dijon mustard, remaining salt, and pepper. Return the chicken thighs and any accumulated juices to the pot.
- Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 15-20 minutes, or until the potatoes are fork-tender and the chicken has reached an internal temperature of 165°F.
- Transfer the chicken thighs to a cutting board or bowl. Shred the chicken using two forks, then set it aside.
- Use a potato masher or the back of a wooden spoon to lightly mash about ¾ cup of the potatoes directly in the pot. Leave the remaining potatoes chunky. This naturally thickens the broth while keeping plenty of texture.
- Stir in the chopped kale and simmer for 3-4 minutes, or until tender.
- Reduce the heat to low. Return the shredded chicken to the pot and stir in the half-and-half. Cook gently for 1-2 minutes, just until everything is heated through. Do not let the soup boil after adding the half-and-half.
- Remove from the heat and stir in the fresh lemon juice. Taste and add additional salt, pepper, Dijon, or lemon juice as needed. Let the soup rest for about 5 minutes before serving to allow the broth to thicken slightly.
Notes
- Cut potatoes evenly.
- Don't boil after adding the half-and-half. It is susceptible to separating when exposed to high temperatures.
- Broth varies dramatically in sodium, so wait to add salt until the end.
- Let the soup rest to allow it to thicken after it cools.
- Make it a 30-minute meal by using shredded rotisserie chicken. You'll need around 3 cups for this recipe.
- Make it dairy-free by replacing half and half with coconut milk.
- Add beans for a heartier consistency.
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