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white bowl with a spoon with chicken soup with beans, kale, potatoes, carrots, and more.
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Easy Homemade Chicken Soup Without Noodles

Enjoy the comforting warmth of our Easy Homemade Chicken Soup Without Noodles, featuring tender chicken and hearty vegetables simmered in a flavorful broth. This simple and nourishing soup is perfect for chilly days or whenever you need a comforting meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 480kcal
Author: Kate
Cost: $13.60

Equipment

  • large dutch oven

Ingredients

  • 2.5 lb bone in chicken thighs trimmed of excess fat
  • 2 cups chopped yellow potatoes
  • 1 cup chopped carrots
  • 3 stalks celery
  • ½ large onion
  • ½ teaspoon dried thyme
  • 5 cloves garlic
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 ½ tablespoons tomato paste
  • 1 can white beans drained and rinsed
  • 1 cup frozen corn
  • salt and pepper to taste
  • 1 cup chopped kale
  • ½ lemon juiced

Garnish

  • Fresh parsley
US Customary - Metric

Instructions

  • Place chicken thighs, yellow potatoes, carrots, celery, onion, thyme, garlic, bay leaf, chicken broth, and tomato paste in a large pot or dutch oven. Make sure the chicken thighs are at the bottom.
    2.5 lb bone in chicken thighs, 2 cups chopped yellow potatoes, 1 cup chopped carrots, 3 stalks celery, ½ large onion, ½ teaspoon dried thyme, 5 cloves garlic, 1 bay leaf, 6 cups chicken broth, 1 ½ tablespoons tomato paste
  • Heat the pot over high heat until the broth has come to a boil. Reduce heat, cover, and cook on low to medium low for 40-45 minutes.
  • When the soup is done cooking, remove from heat. Remove the lid and carefully take out the chicken thighs. Set aside. Skim the surface of the broth of any excess fat or impurities.
  • Add white beans, corn, salt and pepper to taste, and kale. Simmer covered for 5 minutes.
    1 can white beans, 1 cup frozen corn, salt and pepper, 1 cup chopped kale
  • While the beans are cooking, shred the chicken thighs from the bone. Discard the skin, bones, and excess fat.
  • Once the beans, corn, and kale are done. Remove the soup from heat. Add chicken thighs back and stir in fresh lemon juice. Serve immediately with fresh parsley garnished over the top.
    ½ lemon, Fresh parsley

Nutrition

Calories: 480kcal | Carbohydrates: 28g | Protein: 31g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1057mg | Potassium: 975mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4889IU | Vitamin C: 36mg | Calcium: 81mg | Iron: 3mg