Kale and leek chicken soup.

It’s Mondayyyyy! My favourite day of the week. It’s like a reset button after the weekend with new goals to crush! September is here and that means cooler temps, sweater weather and lots of cozy comforting meals. I’m totally here for it. Give this girl a pair of UGGS, a chunky sweater and a pumpkin spice latte STAT. Basic? No way. Not me.

We experienced the tail end of hurricane Dorian yesterday which brought super high winds and cool temps to the island. So I thought to myself that there’s no time like the present to up my soup game. I often make and freeze my own chicken stock from leftover baked chicken and use the leftover bits of chicken to make soup. This time, I worked with raw chicken and it turned out GREAT. Quick, so savoury and nourishing. The coziest lil’ soup that ever was.

Let’s get right to it since I’ve got about a zillion things to do today and a limited amount of time to get them done. Time to GO. Enjoy your day, lovelies!




  • 4 boneless skinless chicken thighs (or you can cut the meat/skin off of regular ones)
  • 3 boneless skinless chicken breasts
  • 8 cups or approx 2 litres of chicken stock (I use home-made but you can purchase compliant bone broth or chicken stock at select stores and online )
  • 3 stalks celery
  • 3 larger carrots
  • 1 parsnip
  • 1 small turnip
  • 1 medium yellow onion
  • 3 leeks (light green parts only)
  • 4 cloves of garlic (minced)
  • 6 yellow or white potatoes
  • 4-5 cups kale
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp fresh chopped oregano
  • 2 tbsps fresh thyme
  • parsley for garnish


Cut meat into bite sized chunks. In a large dutch oven or stock pot, add chicken and chicken stock, oregano and thyme. Simmer on low heat. While the chicken is simmering, chop your carrot, parsnip, onion, leeks and turnip. In another pot (or dutch oven), add EVOO, garlic, veggies (minus kale and potato) and onions plus salt and pepper and cook until veggies being to soften (about 15 mins). While your veggies are softening, cut potato into chunks and wash and chop kale. Add veggie mixture to chicken stock mixture and add potatoes. Simmer until potatoes have softened (you don’t want to overcook so test them often) and then add kale in the last 5 minutes of cooking and allow to wilt completely. Extra salt and pep to taste if needed! Cozy level: 600.

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