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Squeaky Clean Chicken & Veggie Soup

By: Cassy
5 — Votes 2 votes
Prep Time: 20 mins
Cook Time: 45 mins
Servings: 8 -10


  • 3 tablespoons butter sub coconut oil or EVOO for Whole 30
  • 1 small to medium-sized onion diced
  • 4-5 stalks celery sliced
  • 5 carrots sliced into coins
  • 4 cloves garlic minced
  • 2 red bell peppers deseeded and diced
  • 5-6 pounds boneless skinless chicken breast
  • 8 cups chicken broth 2 quarts
  • 1/4-1/2 teaspoon pepper to taste
  • 1/2-1 teaspoon salt to taste
  • 1 head curly kale roughly chopped
  • 2 lemons juiced


  • Melt butter in a large, heavy-bottomed pot over medium-high heat. Once butter is melted, add the chicken. Cook for 3-5 minutes per side until browned. Remove from pan and set aside.
  • Add the onions, celery, carrots, garlic, and bell pepper to the pan. Saute for 10 to 15 minutes, or until the vegetables start to brown a bit around the edges.
  • Add the chicken, broth, salt, and pepper to the pot. Cover and simmer over medium-low heat for 30-40 minutes.
  • Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the kale. Cook for 2-3 minutes until kale is fully wilted.
  • Add the lemon juice and then taste soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!

Recipe Notes

Instant Pot Method:
Complete steps 1-2 in your Instant Pot, then cover and seal the Instant Pot and cook on high pressure for 7 minutes. Once it is done, release the pressure immediately and stir in the kale. Cook for 1-2 minutes until the kale is wilted, then proceed to Step 5.
Slow Cooker Method
Proceed with steps 1-2, then add all of the ingredients except for the kale and lemon juice to your slow cooker. Cook for 4 hours on high or 8 hours on low, then stir in the kale and cook for 2-3 minutes, until wilted and bright green, and proceed with step 5.