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Chicken, Kale, and Wild Rice Soup

A simple, hearty, and healthy soup with a base of garlic, onions, and carrots and featuring curly kale for an extra nutrition boost!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: Chicken Kale Wild Rice Soup, Chicken Soup, Easy Soup, Kale Soup, Wild Rice


  • Large stock pot
  • knife
  • Cutting board
  • measuring cups and spoons


  • 1 lb chicken breasts
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium white onion, finely chopped
  • 2 medium carrots, diced
  • 4 cups low-sodium chicken stock
  • 1 cup wild rice
  • 4 cups kale, roughly chopped
  • salt and pepper, to taste


  • Heat olive oil in a large stockpot. Add garlic and saute for 1-2 minutes or until fragrant.
  • Add onion and carrots and cook until translucent and slightly softened, respectively.
  • Add in rice, chicken broth, and chicken breasts and bring soup to a boil, covered. Add a few dashes of salt and pepper.
  • Reduce heat to low and allow soup to simmer for 20-30 minutes until chicken is fully cooked and rice is tender.
  • Remove chicken and allow it to cool before carefully shredding it with two forks. Return the chicken to the pot, and add chopped kale.
  • Allow soup to cook on medium-low heat for 5 minutes until kale is tender.
  • Remove pot from heat. Add more salt and pepper to taste.
  • Serve immediately with warm bread or side of choice. Store in an airtight container for up to a week.