Chicken Mushroom and Kale Soup with Herbs

  • RECIPE SOURCE Kitchen on Fire
  • PREP TIME 10 min
  • COOKING TIME 20 min
  • TOTAL TIME 30 min


  • 1-2 Tbs olive oil or butter
  • 2 chicken breasts, raw cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced or sliced
  • 4 cups kale or cabbage, blanched and rough chopped
  • 1 ½ lbs wild or dome mushrooms, preferably shiitake or porcini, although crimini can be used, sliced
  • ¼ cup red wine vinegar
  • 2 Tbs unbleached all-purpose flour, or brown rice flour, or GF flour
  • 4 cups chicken stock
  • ½ cup sour cream, optional
  • 2 Tbs sage, chopped
  • 1 Tbs Thyme, chopped
  • 1 tsp paprika
  • salt & pepper to taste

Cooking Instructions

Heat oil or butter in a large saucepan over medium heat. Saute the cubed chicken until cooked through. Remove. In the same pan, add the onion, garlic, kale and mushrooms, stirring occasionally for 7 minutes, or until very soft.

Add the red wine vinegar and cook for 2 minutes.

Sprinkle with flour and continue cooking, stirring constantly for 3 minutes. Gradually add the stock and simmer, stirring occasionally, for 5 minutes, or until the soup thickens slightly.

Return the cooked chicken to the soup. Add the optional sour cream, sage, thyme, and paprika. Cook, stirring occasionally for 3 minutes or until heated through. Season with salt and pepper to taste.