Meal Kit

Chicken Vegetable Soup

With Kale, Carrots, and Thyme

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Your grandmother insisted a quality chicken soup could cure anything from the common cold to a broken heart. So we present to you our version, busting at the seams with nutrient-dense vegetables (hello, kale!), fresh herbs, and tender chicken in a slow-simmered broth. The result is a down-home, comforting meal that would make your grandmother proud.

In Your Box (serves 2)

  • 4 oz. Kale
  • 6 oz. Carrots
  • 3 Celery Stalks
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 2 oz. Thyme Sprigs
  • 2 Parsley Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 3 Vegetable Bouillon Cube
  • 1 Bay Leaf

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Remove ribs from kale and chop leaves into ½" pieces. Peel carrots and cut both carrots and celery into ¼" dice. Chop onion into a small dice. Mince garlic. Stem thyme and coarsely chop leaves. Coarsely chop parsley. Rinse chicken breasts and pat dry.

  2. 2

    Prepare the Broth

    Bring a medium pot with 5 cups of water to a boil. Once boiling, add the 3 bouillon cubes, bay leaf, and thyme to taste (this herb can be strong for some, so taste as you go).

  3. 3

    Poach and Slice the Chicken

    Add the chicken breasts to the boiling broth. Reduce heat to medium-low and poach the chicken breasts until white and firm, about 12-15 minutes. Remove chicken from pot and allow to rest for 5 minutes. Slice the chicken into ¼" pieces and set aside. Cover broth with lid and simmer on low.

  4. 4

    Sauté the Vegetables

    While broth is simmering, warm 2 tsp. olive oil in a medium pan over medium-high heat. Once warm, add the garlic, onion, carrot, and celery, and sauté until translucent and beginning to soften, about 5-6 minutes. Then add the kale and cook for another 2-3 minutes, or until slightly tender.

  5. 5

    Finish the Soup

    Add the sliced chicken and sautéed vegetables to the pot with simmering broth. Cook for 2 minutes over medium heat until warmed throughout. Add salt and pepper to taste.

  6. 6

    Plate the Dish

    Ladle the soup with an equal amount of broth, vegetables, and chicken into shallow bowls. Garnish with parsley, any remaining thyme if desired, and a crack of black pepper. Remove the bay leaf from broth to ensure no one eats it.

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