40+ Delicious Holidays Low Sodium Chicken Soup Recipes to Enjoy

The holiday season is a time for gathering, sharing, and indulging in delicious food that warms both the body and the spirit.

For many, the centerpiece of a comforting holiday meal is a bowl of hearty soup.

However, during the winter months when health and wellness are top of mind, many seek recipes that are satisfying without excessive sodium or heavy ingredients.

This is why we’ve gathered 40+ holiday low sodium chicken soup recipes that will be the highlight of your seasonal spread.

Whether you’re hosting family and friends, preparing a cozy meal for yourself, or looking for a wholesome option for the holidays, low sodium chicken soups provide the perfect combination of heartiness and comfort without compromising on flavor.

These recipes are perfect for any occasion—whether it’s a festive lunch, a light dinner, or a cozy start to a holiday celebration.

From classic chicken noodle to innovative twists like pumpkin and kale, there’s a low sodium chicken soup for everyone.

40+ Delicious Holidays Low Sodium Chicken Soup Recipes to Enjoy

With 40+ holiday low sodium chicken soup recipes at your fingertips, you can ensure that your holiday season is filled with delicious, nourishing meals that bring warmth and joy to your table.

These soups not only taste amazing but also offer a lighter, healthier option that’s perfect for those looking to enjoy the season without guilt.

Make them the star of your holiday menu or serve them as the perfect companion to a seasonal salad or side dish.

Whichever way you choose to enjoy them, these soups are sure to become holiday favorites that you’ll turn to year after year.

Cozy up, serve a bowl of your favorite, and savor the flavor that celebrates comfort and festivity all at once.

Festive Herb Chicken Soup

This hearty and aromatic low sodium chicken soup is perfect for holiday gatherings, combining tender chicken with vibrant herbs and fresh vegetables. It’s light yet deeply satisfying, making it an ideal choice for chilly winter evenings.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups low sodium chicken broth
• 2 cups water
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• Salt-free seasoning blend (optional)
• Fresh parsley for garnish

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
2. Stir in the garlic and cook for an additional 1 minute.
3. Add the chicken pieces and sauté for 2-3 minutes until lightly browned.
4. Pour in the chicken broth and water. Add the bay leaf, thyme, parsley, and rosemary.
5. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the chicken is cooked through and the flavors meld.
6. Season with a salt-free seasoning blend, if desired, and remove the bay leaf.
7. Serve hot, garnished with fresh parsley.

The combination of fresh vegetables, aromatic herbs, and tender chicken makes this soup an excellent addition to any holiday table. It’s a comforting and nourishing dish that’s both heartwarming and flavorful without the added sodium, ensuring everyone can enjoy it, no matter their dietary needs.

Cranberry Chicken Soup with a Twist

This unique and festive low sodium chicken soup brings together the savory taste of chicken with a hint of sweet-tart cranberries, perfect for adding a seasonal touch to your holiday meals.

Ingredients:

• 2 boneless, skinless chicken thighs, diced
• 3 cups low sodium chicken broth
• 1 cup water
• 1 cup fresh or frozen cranberries, halved
• 1 tablespoon olive oil
• 1 large sweet potato, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Fresh thyme for garnish

Preparation:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Stir in the garlic, ginger, cinnamon, and nutmeg, cooking for 1 minute to bloom the spices.
3. Add the chicken thighs and cook for about 5-6 minutes until the pieces begin to brown.
4. Pour in the chicken broth and water, then add the cranberries and sweet potato cubes.
5. Bring the mixture to a boil, then lower the heat and simmer for 20-25 minutes, or until the chicken is tender and the sweet potato is cooked through.
6. Adjust seasoning as needed with salt-free herbs or a dash of black pepper.
7. Serve warm, garnished with fresh thyme.

The cranberries add a lovely burst of holiday flavor to the soup, making it an unexpected yet delightful dish that’s perfect for cozy gatherings. Its bright flavors and balanced sweetness provide a refreshing alternative to traditional holiday recipes and are sure to impress guests with their uniqueness.

Winter Vegetable Chicken Soup

Packed with seasonal vegetables and lean chicken, this low sodium soup is both nourishing and visually appealing. It’s perfect for cozying up on a winter afternoon or serving at a holiday lunch.

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into cubes
• 3 cups low sodium chicken broth
• 1 cup water
• 1 medium zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup baby spinach
• 1 large carrot, peeled and sliced
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• Fresh lemon wedges for serving

Preparation:

1. In a large pot, sauté the garlic over medium heat for 1 minute until fragrant.
2. Add the chicken cubes and cook for about 5-7 minutes, stirring occasionally until they start to brown.
3. Add the carrots, celery, and chicken broth to the pot. Pour in the water and bring to a boil.
4. Reduce heat to low and simmer for 15 minutes.
5. Add the zucchini, green beans, and spinach. Continue to simmer for another 10 minutes, or until the vegetables are tender.
6. Stir in the oregano, basil, and black pepper. Adjust seasoning as needed with a touch of salt-free seasoning blend if desired.
7. Serve with a fresh squeeze of lemon juice for added brightness.

This vibrant soup bursts with flavor from the combination of herbs, tender chicken, and a mix of nutritious vegetables. It’s perfect for enhancing the holiday spirit and serving as a light yet comforting dish. The lemon juice adds a subtle, refreshing tang that balances the richness of the chicken and makes every spoonful feel revitalizing.

Cozy Lemon Chicken Soup

This low sodium lemon chicken soup is light, refreshing, and perfect for the holidays. It combines the bright, zesty flavor of lemon with the comforting warmth of chicken and vegetables, making it a great dish to enjoy when the weather turns cold.

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 4 cups low sodium chicken broth
• 1 cup water
• 1 large lemon, juiced and zested
• 2 carrots, peeled and sliced
• 1 small onion, finely diced
• 1 cup baby spinach or kale
• 3 cloves garlic, minced
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• Fresh dill and lemon wedges for serving

Preparation:

1. In a large pot, heat a small amount of olive oil over medium heat and sauté the onion for 2-3 minutes until it becomes translucent.
2. Add the garlic and cook for 1 more minute until fragrant.
3. Add the chicken broth, water, carrots, and lemon zest to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. Stir in the shredded chicken and cook for another 5-7 minutes until the carrots are tender.
5. Add the lemon juice and dried dill, then season with black pepper to taste.
6. Stir in the baby spinach or kale and let it wilt for 1-2 minutes.
7. Serve hot, garnished with fresh dill and a lemon wedge on the side.

This lemon chicken soup is the ideal holiday dish when you want something that’s both hearty and bright. The lemon adds a burst of freshness that pairs beautifully with the savory flavors, making it feel light but satisfying. It’s perfect for warming up on a chilly day while still offering a touch of holiday cheer.

Sage & White Bean Chicken Soup

This low sodium chicken soup is enriched with white beans and flavored with earthy sage, making it an excellent holiday option that feels both hearty and wholesome. It’s a comforting dish that balances protein, fiber, and vitamins.

Ingredients:

• 2 boneless, skinless chicken thighs, chopped
• 4 cups low sodium chicken broth
• 1 cup water
• 1 can (15 oz) white beans, drained and rinsed
• 2 medium carrots, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Preparation:

1. In a large pot, sauté the onion and garlic over medium heat for 2-3 minutes until the onion becomes translucent.
2. Add the chopped chicken and cook for 5-7 minutes until it starts to brown.
3. Pour in the chicken broth and water, then add the carrots, white beans, sage, and thyme.
4. Bring the soup to a boil, then lower the heat and let it simmer for 20-25 minutes until the chicken is cooked through and the flavors meld.
5. Season with black pepper and more sage or thyme if desired.
6. Serve hot, garnished with fresh parsley.

The combination of tender chicken, creamy white beans, and sage makes this soup taste like a warm embrace. It’s a wonderful holiday dish that’s both filling and nutrient-rich without adding excessive sodium. The flavors are perfectly balanced, making it an ideal comfort food for the holiday season.

Sweet Potato & Chicken Soup

This nourishing low sodium chicken soup brings together the sweetness of sweet potatoes with hearty chicken, perfect for adding warmth and comfort to any winter day. It’s simple, healthy, and delicious, ideal for festive gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 4 cups low sodium chicken broth
• 1 cup water
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 1 cup corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 cup plain Greek yogurt (optional, for creaminess)
• Fresh cilantro for garnish

Preparation:

1. In a large pot, sauté the onion and garlic over medium heat for 2-3 minutes until fragrant.
2. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.
3. Pour in the chicken broth and water, then add the sweet potatoes, corn, cumin, and smoked paprika.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
5. Stir in the black pepper and season with additional cumin or paprika if desired.
6. For a creamier texture, stir in the Greek yogurt just before serving.
7. Serve hot, garnished with fresh cilantro.

This sweet potato and chicken soup offers a unique twist on holiday flavors, blending sweet and savory with a hint of smoky warmth. It’s rich in vitamins and minerals and perfect for keeping you cozy during the holiday season. The optional Greek yogurt adds a velvety texture that makes each spoonful extra comforting.

Holiday Chicken & Wild Rice Soup

This hearty, low sodium chicken and wild rice soup is perfect for holiday meals, offering a satisfying combination of protein, fiber, and healthy carbs. With earthy flavors and tender chicken, this soup is both filling and comforting.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 4 cups low sodium chicken broth
• 1 cup water
• 1 cup wild rice, rinsed
• 1 cup sliced mushrooms
• 2 medium carrots, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/2 cup half-and-half or low-fat cream (optional, for creaminess)
• Fresh thyme and parsley for garnish

Preparation:

1. In a large pot, sauté the onion, carrots, and garlic over medium heat for 3-4 minutes until the vegetables start to soften.
2. Add the chicken and cook for 5-6 minutes until lightly browned.
3. Stir in the mushrooms, then add the chicken broth and water. Bring to a boil.
4. Lower the heat and simmer for 15 minutes.
5. Add the wild rice, thyme, and rosemary. Continue to simmer for 20-25 minutes until the rice is tender and the chicken is fully cooked.
6. For added creaminess, stir in half-and-half or low-fat cream just before serving.
7. Season with black pepper and garnish with fresh thyme and parsley.

This chicken and wild rice soup has a touch of holiday elegance while being rich in comforting flavors. The hearty grains and earthy mushrooms add depth, making it perfect for serving at holiday gatherings. It’s an inviting dish that guests will love for its heartiness and healthy ingredients.

Festive Chicken & Spinach Soup with Cranberries

This festive low sodium chicken soup combines the classic flavors of the season with the added sweetness and color of cranberries. It’s perfect for holiday lunches or light dinners.

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 4 cups low sodium chicken broth
• 1 cup water
• 1/2 cup fresh or frozen cranberries, halved
• 2 cups fresh spinach or Swiss chard
• 1 large carrot, peeled and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• Salt-free seasoning blend (optional)
• Lemon slices for serving

Preparation:

1. Heat a small amount of olive oil in a large pot and sauté the onion and garlic over medium heat for 2-3 minutes until fragrant.
2. Add the shredded chicken and cook for 5 minutes, allowing the chicken to brown slightly.
3. Pour in the chicken broth and water, followed by the sliced carrots and cranberries.
4. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
5. Stir in the ground coriander, dried basil, and black pepper. Adjust seasoning with a salt-free seasoning blend if desired.
6. Add the spinach or Swiss chard and cook for an additional 2-3 minutes until wilted.
7. Serve hot, with lemon slices on the side for a touch of brightness.

The combination of cranberries and spinach provides a unique, festive twist on traditional chicken soup. The cranberries add a sweet-tart flavor that perfectly complements the savory broth, while the spinach adds a burst of color and nutrients. This soup is sure to be a crowd-pleaser at holiday gatherings, offering a flavorful and health-conscious option.

Ginger-Lemon Chicken Soup with Vegetables

This light and aromatic low sodium chicken soup incorporates a hint of ginger and lemon, giving it a refreshing and slightly spicy touch. It’s perfect for holiday nights when you want something comforting yet invigorating.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 4 cups low sodium chicken broth
• 1 cup water
• 1 tablespoon fresh ginger, grated
• 1 large lemon, juiced and zested
• 1 medium zucchini, sliced into half-moons
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Preparation:

1. In a large pot, sauté the diced onion and garlic over medium heat for 2-3 minutes until softened.
2. Add the grated ginger and cook for an additional minute to release its aroma.
3. Add the chicken slices and cook for 3-4 minutes until they are lightly browned.
4. Pour in the chicken broth and water, then stir in the zucchini, green beans, and corn.
5. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
6. Add the lemon juice, lemon zest, turmeric, and black pepper. Stir well and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

This ginger-lemon chicken soup is full of bright, zesty flavors with just a touch of heat from the ginger. It’s perfect for a festive meal that feels both revitalizing and comforting. The combination of vegetables adds texture and color, making it a vibrant dish that embodies holiday cheer.

Hearty Chicken and Barley Soup

This low sodium chicken and barley soup is a nourishing, hearty dish ideal for holiday meals. Barley provides a wonderful chewy texture that pairs perfectly with tender chicken and a medley of vegetables. It’s a comforting option for any festive occasion, bringing warmth and satisfaction in each spoonful.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 4 cups low sodium chicken broth
• 1 cup water
• 1/2 cup pearl barley, rinsed
• 1 cup diced carrots
• 1 cup chopped celery
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Preparation:

1. In a large pot, sauté the onion, garlic, carrots, and celery over medium heat for 3-4 minutes until the vegetables start to soften.
2. Add the cubed chicken and cook for 4-5 minutes until the chicken is lightly browned.
3. Pour in the chicken broth and water, then stir in the pearl barley, thyme, and oregano.
4. Bring to a boil, then lower the heat and simmer for 25-30 minutes until the barley is tender and the chicken is cooked through.
5. Season with black pepper to taste and adjust herbs if needed.
6. Serve hot, garnished with fresh parsley.

This chicken and barley soup brings a hearty and satisfying option to your holiday table. The barley adds a delightful chewiness, and the blend of vegetables and chicken provides a balanced, flavorful base. It’s ideal for warming up on chilly holiday nights, perfect for sharing with family and friends.

Low Sodium Chicken and Sweet Corn Chowder

This low sodium chicken and sweet corn chowder combines tender chicken with the natural sweetness of corn for a comforting, slightly creamy soup that’s perfect for the holiday season. It’s rich in flavor but not overly heavy, making it an excellent choice for a light yet satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 4 cups low sodium chicken broth
• 1 cup water
• 1 can (15 oz) sweet corn, drained
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper
• 1/2 cup low-fat milk or half-and-half (optional)
• Chopped chives for garnish

Preparation:

1. In a large pot, sauté the onion and garlic over medium heat for 2-3 minutes until fragrant.
2. Add the diced chicken and cook for 4-5 minutes until lightly browned.
3. Pour in the chicken broth and water, then add the diced potatoes and sweet corn.
4. Stir in paprika, cayenne pepper (if using), and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. For a slightly creamy texture, stir in low-fat milk or half-and-half just before serving.
6. Serve hot, garnished with chopped chives.

This chicken and sweet corn chowder offers a rich, comforting flavor with the perfect hint of sweetness from the corn. The added creaminess makes it feel indulgent without being too heavy, making it a great addition to holiday menus.

Rustic Chicken and Vegetable Soup with Sage

This rustic chicken and vegetable soup, seasoned with sage, is a perfect option for cozy holiday dinners. The sage provides a warm, earthy flavor that complements the tender chicken and hearty vegetables, creating a satisfying and nutritious dish.

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 4 cups low sodium chicken broth
• 1 cup water
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and chopped
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/2 cup chopped kale or spinach (optional)
• Lemon wedges for serving

Preparation:

1. In a large pot, sauté the onion and garlic over medium heat for 2-3 minutes until soft.
2. Add the shredded chicken and cook for 3-4 minutes until it begins to brown slightly.
3. Pour in the chicken broth and water, and stir in the cubed potatoes, green beans, and diced tomatoes.
4. Add the dried sage, basil, and black pepper, and bring to a boil.
5. Lower the heat and let the soup simmer for 25 minutes, or until the potatoes are tender and the flavors meld.
6. If desired, stir in the chopped kale or spinach and cook for an additional 2-3 minutes until wilted.
7. Serve hot with lemon wedges for a hint of brightness.

The rustic flavors of this chicken and vegetable soup, with the earthy undertones of sage, create a warm and hearty dish that’s perfect for the holidays. The addition of kale or spinach boosts the nutritional value while adding a pop of color. This soup is sure to bring comfort and warmth to any holiday meal.

Lemon Herb Chicken Soup

This low sodium lemon herb chicken soup is a light and refreshing take on classic chicken soup, making it a perfect dish for the holiday season. The lemon provides a bright, tangy flavor that pairs wonderfully with the herbs and tender chicken, creating a soup that’s both flavorful and uplifting.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 4 cups low sodium chicken broth
• 1 cup water
• 1 lemon, juiced and zested
• 1 small onion, chopped
• 1 carrot, peeled and sliced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/2 cup egg noodles or orzo (optional)
• Fresh dill or parsley for garnish

Preparation:

1. In a large pot, sauté the onion, garlic, carrot, and celery over medium heat for 3-4 minutes until the vegetables start to soften.
2. Add the cubed chicken and cook for 4-5 minutes, allowing it to lightly brown.
3. Pour in the chicken broth and water, then add the lemon juice, lemon zest, thyme, parsley, and black pepper.
4. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. If using, add the egg noodles or orzo and cook for an additional 8-10 minutes until the noodles are tender.
6. Serve hot, garnished with fresh dill or parsley.

The lemon and herbs bring a refreshing twist to this traditional chicken soup, making it light and perfect for holiday meals. The gentle combination of flavors enhances the soup’s soothing quality while maintaining a sense of brightness and warmth.

Spiced Chicken and Pumpkin Soup

This low sodium spiced chicken and pumpkin soup is a festive twist on traditional chicken soup, perfect for adding a cozy, seasonal touch to your holiday table. With a hint of cinnamon and nutmeg, it blends the richness of pumpkin with the hearty flavors of chicken for a comforting bowl of warmth.

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 4 cups low sodium chicken broth
• 1 cup water
• 1 can (15 oz) pumpkin puree
• 1 medium sweet potato, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried sage or thyme
• 1/2 cup coconut milk (optional for a creamier texture)
• Pumpkin seeds for garnish (optional)

Preparation:

1. In a large pot, sauté the onion and garlic over medium heat for 2-3 minutes until fragrant.
2. Add the shredded chicken and cook for 3-4 minutes until lightly browned.
3. Pour in the chicken broth and water, then stir in the sweet potato, pumpkin puree, cinnamon, nutmeg, black pepper, and sage or thyme.
4. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. For a creamier texture, stir in the coconut milk just before serving.
6. Serve hot, garnished with pumpkin seeds for added texture and festive flair.

This spiced chicken and pumpkin soup brings a cozy, warming taste to your holiday meals with the sweet, earthy flavors of pumpkin and the aromatic spices. It’s an ideal dish to make the holidays feel extra special while being a comforting and nutritious option.

Low Sodium Chicken and Kale Soup

This low sodium chicken and kale soup is a light and healthy holiday meal packed with vitamins, fiber, and protein. The combination of kale, chicken, and a rich broth infused with herbs makes this soup a well-balanced, hearty choice for festive meals.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 4 cups low sodium chicken broth
• 1 cup water
• 2 cups chopped kale or Swiss chard
• 1 medium potato, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• Fresh lemon juice for a touch of brightness (optional)

Preparation:

1. In a large pot, sauté the onion and garlic over medium heat for 2-3 minutes until softened.
2. Add the diced chicken and cook for 4-5 minutes until lightly browned.
3. Pour in the chicken broth and water, then add the cubed potato, thyme, black pepper, and paprika.
4. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
5. Add the chopped kale or Swiss chard and cook for another 3-4 minutes until wilted.
6. Optionally, squeeze fresh lemon juice into the soup just before serving for a bright flavor boost.
7. Serve hot.

This chicken and kale soup provides a nutrient-rich, comforting meal that’s perfect for holiday lunches or dinners. The addition of kale brings a burst of color and vitamins, while the chicken adds protein and heartiness. It’s a wholesome, delicious option that aligns perfectly with holiday health-conscious eating.

Note: More recipes​ are coming soon!