green chicken soup

Green Chicken Soup

I can tell this Green Chicken Soup is going to become one of my go to dishes in no time at all.

I love this soup because it is an easy way to take in powerfully nutritious greens. While I love my green juices in theory, in reality, my stomach doesn’t always agree with them, especially when it’s cold outside. That’s when it’s time to make Green Chicken Soup. Somehow, the carrots and kale give the soup a delicious sweet flavor, which makes this high protein, gluten free soup very grounding, and even more comforting than it already is.

Print Recipe
Green Chicken Soup
  • 2 quarts chicken stock
  • 1 bunch kale, chopped
  • 3 carrots, sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup shredded chicken (optional though nice)
  1. Place chicken stock in a soup pot over medium heat, reserving 2 cups stock
  2. Take reserved stock and blend it with kale in a vitamix, until smooth and creamy
  3. Pour kale-stock mixture into pot of chicken stock
  4. Add carrots and mushrooms (and shredded chicken if you have it)
  5. Cook for 30 minutes, or until carrots are tender
  6. Serve

Tina Turbin of wrote up a very nice review of The Gluten-Free Almond Flour Cookbook. She is also giving away 3 copies on her contests page. The deadline for entry is April 17th, 2010.

Lastly, I wanted to mention that Honeyville is have a huge sale right now. To receive 15% off your entire order use coupon code “NOFOOL” during checkout. Hurry though as the sale ends tonight (4/6/2010) at 6:00 PM PST.


  1. says


    I made this for dinner tonight and it was delish! My hubby, who is very picky even liked it and he is not a soup person. I now have lunch for tomorrow and I am so excited to try more of your recipes. I have already made the Cauliflower rice, the Spunky Coconut’s Chicken Meatballs as well as the grilled broccoli. So many options to choose from! Thanks again for all of your wonderful recipes.

  2. Kate Burton-Fricke says

    Your book has changed my life. I have bought countless copies and given them out as gifts. I have catered little parties with my family and girlfriends introducing them to your wonderful goodies. I have a strong event planning background and work on a weekly television program for wedding planning. I am hoping to have a private discussion with you regarding taking some of the products to farmers markets this season. I have altered a few of the recipies and I want to be respectful of you since I give you full credit for develping this wonderful and simple gluten free/ almond flour concept.
    Please email me at your earliest convienance.

  3. says

    I have an arsenal of wonderful soup recipes and I’m definitely going to add this one to my database. Really looks and sounds delicious. Thanks for the recipe.

  4. Xena Carpenter says

    I can’t believe some people thinks this looks great. To me it looks grouse, but I trust you over me for flavor and I love all of your recipes I have tried. So, here I go again! Wish me luck.

  5. Carrol says

    I just made this and am having it for lunch – mmm. I used leftover sausage, kale, carrots, and bunashimeji (beech) mushrooms because that’s what I had on hand. I had an abundance of kale from my CSA share and was putting it in everything I could think of – carrot kugel, pancakes, stir fry – so this recipe came in handy.

  6. says

    Just like Todd, all I have to do is pick up some kale. Such a simple recipe, yet it looks like it packs a heck of a punch in the taste department! I actually have homemade chicken stock sitting in the fridge right now, waiting for me to use it. Thanks!

  7. says

    I am going to have to try this recipe immediately. I love kale, chicken, mushrooms, and carrots!

    As soon as I pick up some kale, this soup will be made. I may have to double the recipe or so to make some for the whole family :)

  8. Lynda says

    I have tried some of the recipes and the kids love them too. I am having a problem with the chocolate cake. It seems to like to fall even cooking for the aloted amount of time. It may just be my oven , but the kids eat them like brownies.

  9. Jose says

    Looks great. There’s nothing quite like homemade stock to make a great soup. Elana, do you ever work with chiles or spice? I haven’t seen many ‘spicy’ recipes on your website. Quite possibly one of my favorite chicken stock bases involves pureeing a couple of dried ancho chiles and reintroducing them into the stock. Anyway, I can’t wait to try this. Oh and the kale pesto recipe of yours became a staple in our house very quickly last summer!

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