If your idea of the perfect meal is a big, warm bowl of comforting soup then this Quick and Healthy Salsa Verde Chicken Soup is for you. Ready in under 30 minutes and almost no prep required.
It’s finally here, friends. That special time between Thanksgiving and Christmas where we end up equal parts blissfully content and frantically stressed out. It truly is the most wonderful time of the year. I just love the hustle and bustle of all the activities and anticipation.
What I don’t love is spending a lot of time on dinner or grocery shopping or anything that takes time away from Christmas movies and fireplaces. Quick and comforting meals are the only things on my menu this time of year. One of my favorite go-to meals for busy days is this quick and healthy Salsa Verde Chicken Soup. You can put this together really quickly with only a few ingredients and minimal prep work.
When it comes to easy meals you can’t beat soups. They’re so easy to throw together and they can simmer away while you do other things. There’s something about a steamy pot of soup on the stove that makes the house feel cozy.
You won’t believe how delicious this soup is with only a few simple ingredients. It tastes like something you worked on for hours instead of only a few minutes. I love the addition of kale to this soup. The health benefits of kale are well documented, like how it’s higher in iron than beef and has a ton of vitamin C among other things. But my kids aren’t too interested in eating things just because they’re good for you. Adding kale to soups is a great way to feed them healthy ingredients without an argument.
My secret to quick meals like this one is to make the most out of carefully selected prepared foods. In this recipe I use a jar of salsa verde to add a whole lot of flavor without the work. The salsa adds just the right touch of heat without being overwhelming. Using homemade chicken stock is another way add a deep flavor to any soup. Anytime I make my whole chicken in a crock pot I use the bones to make a batch a stock so there’s always some on hand. Using those two tricks means this Salsa Verde Chicken Soup is ready in well under 30 minutes.
Speaking of that Whole Chicken in a Crock Pot recipe, that’s usually how this soup starts. I’ll make the chicken recipe earlier in the week and this salsa verde chicken soup usually follows a few nights later. Using that leftover chicken is a huge timesaver for this recipe. If you don’t have any leftover chicken at home you can certainly use a rotisserie chicken, or cook your chicken anyway you prefer – poached or baked chicken thighs work really well. (By the way, this is the slow cooker I use – this thing is amazing!)
If you start with pre-cooked chicken this salsa verde chicken soup is one of the simplest meals you can add to your meal plan. That’s why I’m such a fan of creating a meal plan each week. If I plan ahead I know when I’ll have leftovers that can turn into new meals like this one. Taking a few minutes to create a meal plan will save you so much time and keep you out of the drive thru lines. (If you’re having trouble getting into the swing of meal planning don’t forget I offer Meal Planning as a service. You can read about it here.)
Quick and Healthy Salsa Verde Chicken Soup
- 3 cups chicken stock, homemade or store bought (see tip above)
- 2 cups water
- 1.5 cups cooked and shredded chicken
- 16 oz jar of your favorite salsa verde (I use Newman's Own Organic)
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 cups (about 3 large stems) kale
- Place all ingredients except kale into a large pot over medium high heat.
- Bring to a boil.
- Meanwhile, remove kale leaves from the stem. Discard stem.
- Stack kale leaves and roll tightly together.
- Slice the rolled leaves to form thin ribbons.
- Once the soup is boiling add kale and reduce heat to medium low.
- Continue cooking for 15 minutes.
- Remove soup from heat and serve warm.
- Note: Add more chicken stock if soup becomes too thick.
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