Making a Batch of This Chicken, Kale and Butternut Soup


  • 1 tbsp olive oil
  • 4 cups chopped butternut, peeled and cored
  • 1 bell pepper, chopped
  • 1 tbsp garlic, chopped
  • 4 cups chopped kale, ribs removed
  • 2 tbsp fresh thyme, chopped
  • 1/2 cup fresh basil, chopped
  • 4 cups cooked shredded chicken
  • 6 cups bone broth or stock
  • 1 tsp sea salt
  • 1 tsp black pepper


  1. Heat a large soup pot over medium high heat and add the olive. Once hot add the butternut and bell pepper and sauté for about 5 minutes

  2. Add the garlic, chopped kale, thyme and basil and thoroughly mix

  3. Add the shredded chicken, broth, salt and pepper and simmer for 20-25 minutes or until butternut is softened

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