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Follow The Nurse Nutritionist

Chicken Kale and Red Cabbage Soup


  • 2-3 lbs precooked chicken breast, cut into bite sized chunks
  • 8 cups (64 oz) approved chicken broth
  • 2 large leeks, sliced thinly
  • 4 celery stalks, chopped how you prefer
  • 1 very small head red cabbage, chopped into small pieces
  • 4 cups kale, chopped, include the stems
  • 8 cloves garlic, sliced thinly
  • 2 tsp fresh thyme
  • 2 whole strings fresh rosemary
  • 3 bay leaves
  • ¼ cup parsley, chopped
  • 2 tsp turmeric
  • 2 tsp ground ginger
  • Salt and pepper to taste


  1. In a large pot, add all the broth and let warm up. Then add all ingredients except 2 cloves of garlic, leeks and kale.
  2. Sauté the leeks and 2 cloves garlic, then add to the pot.
  3. Cook on medium for about 20 minutes or until celery and cabbage are tender.
  4. Test the broth and add any additional spices you may want.
  5. Add the kale and cook for another 10 minutes or until tender.
  6. Remove bay leaves and rosemary and serve.

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