This chicken soup with delicata squash and kale is a fabulous way to incorporate nutritious ingredients into your family’s diet, but it is also a very economical way to serve a crowd.
Are you getting bored with your chicken recipes? Soups and stews are the perfect solution for turning everyday chicken breasts into a healthy and delicious one-pot meal, and you can really let your produce drawer guide your way as well. The options are endless and fortunately, soup is extremely forgiving. That’s how I came up with this Chicken Soup with Delicata Squash and Kale, a delicious and quick meal the whole family can enjoy!
- Onion: I use a white onion as they are slightly sweet and mild in flavor.
- Garlic: Aromatic, nutty, and somewhat spicy, but it sweetens as it cooks.
- Carrot: Also naturally sweet, but also adds some
- Celery: Doesn’t add much in flavor, but adds a lot in nutrients like vitamin A and K, fiber, and iron.
- Delicata squash: Full of antioxidants like vitamin A along with fiber, it has a slightly sweet and creamy flavor like other winter squashes.
- Chicken: An affordable and easily accessible lean protein, chicken breasts or thighs would work for this recipe.
- Rosemary: An earthy, woodsy, aromatic herb that adds great flavor.
- Chicken broth: An easy go to for a flavorful base for your soup. Store bought, bouillon, or homemade all work great!
- Diced tomatoes: I like to use a can of fire roasted diced tomatoes for an added depth of flavor, but any diced tomatoes will work.
- Kale: A great leafy green full of iron and vitamin C, its hearty enough to only slightly wilt in the soup.
How to Make Chicken Soup with Delicata Squash and kale
Start your chicken soup with delicata squash and kale by washing and dicing your vegetables.
Then add some olive oil or cooking spray to the bottom of a large pot and add the onion, carrot, and celery.
Add the garlic and delicata squash, and a sprinkle of salt and pepper. Sauté until veggies are tender.
While veggies are sauteing, cut your chicken breasts into cubes.
Then add it to the pot with the vegetables, along with the rosemary and some more salt and pepper. Stir and cook until chicken is browned.
Then add the chicken broth and the can of diced tomatoes and stir. Bring to a boil.
While soup is coming to a boil, prepare your kale by washing and chopping, removing any large pieces of stem. Add it to the boiling soup, then reduce to low heat and simmer for about 30 minutes.
Serve topped with fresh herbs like basil or a sprinkle of parmesan cheese, and enjoy your Chicken Soup with Delicata Squash and Kale!
- Make it vegan. Omit the chicken and use vegetable stock instead of chicken broth, and this soup is vegetarian and vegan!
- Swap out the veggies. Instead of delicata squash, use acorn! Use spinach instead of the kale, or throw in some potatoes!
Frequently Asked Questions
What is delicata squash good for?
Delicata squash is great in soups or roasted with other vegetables in the oven or on a grill!
Do you leave the skin on squash for soup?
Depends on the squash! Delicata squash does not need to be peeled, and neither does acorn squash! But I would peel pumpkin or butternut squash before using them in soup.
Can you freeze this soup?
Yes you can! Kept in an airtight container, you can keep it in the fridge for 3-4 days, or keep it in the freezer for up to 3 months!
- Arabic Lentil Soup
- Sausage, Kale, and Butternut Squash Soup
- Classic Matzo Ball Soup
- Vegetable Soup
- Chicken Tortilla Soup with Hominy
Eat It, Like It, Share It!
Did you try this soup recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
My Chicken Soup with Delicata Squash and Kale is great, but it can also be a template – let your imagination run wild!
Your spoon is waiting.
Chicken Soup with Delicata Squash and Kale
- 2 medium onions (diced)
- 2 cloves garlic (minced)
- 1 cup carrots (diced)
- ½ cup celery (diced)
- 1 delicata squash (seeded and chopped – no need to remove skin)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 boneless skinless chicken breasts (cut in large cubes)
- 2 teaspooons rosemary (fresh (or 1 teaspoon dried))
- 4 cups chicken broth (low sodium)
- 1 14-ounce can fire roasted diced tomatoes
- 6 cups kale (chopped)
- Fresh basil (optional garnish)
- parmesan cheese (optional garnish)
- Heat a large Dutch oven or soup pot over medium-high and spray with non-stick spray.
- Sauté onions, garlic, carrots, celery, and squash for 5-7 minutes or until tender, stirring frequently. Add a bit of salt and pepper to release juices.
- Stir in diced chicken breasts, rosemary, and remaining salt and pepper. Cook, stirring frequently, until chicken is browned.
- Add chicken broth and fire roasted tomatoes then bring to a boil.
- Stir in chopped kale and simmer on low for 30 minutes. Adjust for seasoning before serving.
- Garnish with fresh chopped basil or parmesan cheese. Tastes even better the next day as leftovers.