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Lunch recipe · from the recipe book

Smoky Potato, Kale and Chicken Tomato Soup

A brothy, smoky tomato soup with tender red potatoes, sweet carrots, celery and onion, silky shredded chicken thighs and wilted kale.

Smoky Potato, Kale and Chicken Tomato Soup

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2½ medium150 gCarrotssliced into coins
  • 2½ stalks100 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried thyme
  • 1 lb450 gChicken thighs, boneless skinlesswhole
  • 3½ small600 gRed potatoescut into 3/4-inch cubes
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups960 gLow-sodium chicken broth
  • 5¾ cups chopped120 gKalestems removed, chopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Before heating anything, dice the onion and celery, slice the carrot, mince the garlic, cube the potatoes, and strip and chop the kale.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 7 minutes.
  3. Stir in the garlic, tomato paste, smoked paprika and thyme and cook for 1 minute, until the paste darkens.
  4. Add the canned tomatoes with their juice, the chicken broth, the potatoes and the whole chicken thighs. Bring to a boil, then lower to a gentle simmer, partly covered.
  5. Simmer for 25 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part.
  6. Lift out the chicken, shred it with two forks, and return it to the pot.
  7. Stir in the kale and simmer for 5 minutes until wilted. Season with the salt and black pepper.
  8. Off the heat, stir in the lemon juice. Ladle into bowls and sprinkle with the parsley.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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