Chicken Soup Recipe with Tuscan Kale

This is one of my favorite chicken soup recipes and it's totally homemade! I added Tuscan kale to this soup as I love kale and use it for soups and salads on a regular basis. Not only does kale add flavor to this soup, it also very healthy. You can great creative and add whatever veggies you like to this soup, as long as you make the homemade broth, which makes this entire soup so great!

Chicken Soup with Tuscan KaleChicken Soup with Tuscan Kale- Mealplan4me

Shopping Tips

Make sure to purchase chicken legs, wings, thighs, and even neck bones to make the broth. You don't have to purchase all of these, but I highly recommend the legs and thighs, especially the family pack which will be more cost effective.  Even if you don't like the dark meat, in order to make good broth, you really need to cook it with the bones. Cooking the bones releases so much flavor to the broth. Bone broth is also a new trend in health and you can read up on all of the healthy properties it has. I also recently discovered the Asian market near my home that sell chicken bones with dark meat specifically for soups. That has been great! 

You will need the following for this Chicken Soup Recipe with Tuscan Kale


  • 1 Whole Chicken (If soup is for a large family) or you can use 5-6 chicken legs and thighs if soup is for 1-4 people. I recommend using meat with a bone.
  • 2-3 Celery Sticks, Chopped
  • 2-3 Medium Sized Carrots, Chopped
  • Handful of Fideo, Vermicelli, or Egg Noodles
  • 3 Large Leaf of Tuscan Kale, Chopped
  • 1 tsp. Turmeric
  • 1 tsp to 1 Tablespoon of Red Pepper Flakes
  • Salt and Pepper to Taste
  • Water (Make sure it covers at least 2 inches over the chicken)

Create your own soup! Add noodles, rice, orzo, sausage or kale!


To prepare this chicken soup recipe with Tuscan kale dish, start by washing and cleaning the chicken. If you are using a whole chicken, make sure to remove the neck and organs from the cavity. Pat dry the chicken with a paper towel. Fill a soup pot half way with water. Place the whole chicken or chicken parts in the pot and cook on high heat. Once the water boils, reduce heat to low so you can simmer the chicken for about for up to 2 hours.

During the cooking process you will see a lot of foam at the top of the stock pot. The foam is the impurities released from the chicken bones. You'll need to remove it with a spoon every so often during the cooking process.

Once done, remove the cooked chicken onto a plate. Let it cool. In the meantime, if you want a clearer broth, strain the broth into another pot. Add the chopped celery and carrots. Cook on medium-low for about 10 minutes. Add the handful of fideos, vermicelli, or egg noodles. Cook until the videos are soft, then add the Tuscan kale. While this is cooking, chop the chicken and return to the soup pot. Let it cook for another 10 minutes. Season with turmeric, red pepper flakes, salt and pepper.


Serve this chicken soup recipe with Tuscan kale immediately, while hot. You can serve it with crusty bread for dipping or serve it with a healthy side salad, if desired.

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