Kale Chicken Soup Shots

Kale Chicken Soup Shots

Mia

These Kale Chicken Soup Shots transform the concept of traditional soup into a concentrated, protein-packed elixir designed for maximum nutrition in minimal volume. Inspired by the wellness trend of consuming nutrient-dense broths and the practicality of portion-controlled eating, these soup shots deliver all the comfort of a full bowl in just a few satisfying sips. Each shot is built on a foundation of rich bone broth, simmered with lean chicken breast and nutrient-dense kale to create a deeply savory, healing liquid meal.

Perfectly aligned with Optavia's Lean & Green principles, these soup shots provide an impressive protein boost while keeping calories and carbohydrates in check. The bone broth base offers collagen and minerals that support gut health and joint function, while the chicken breast contributes lean protein for satiety and muscle maintenance. Fresh kale adds a subtle earthiness along with vitamins A, C, and K, plus fiber and antioxidants. Aromatic garlic, onion, and herbs round out the flavor profile, creating a warming, savory experience that feels indulgent despite its clean ingredient list.

The genius of this recipe lies in its concentrated format—served in 4-ounce portions, these shots are perfect for busy mornings, mid-afternoon energy dips, or as a pre-dinner appetite controller. The small serving size makes them incredibly portable and easy to reheat, while the high protein content ensures lasting satisfaction. Whether you're meal prepping for the week or need a quick nutrient infusion between meetings, these soup shots deliver liquid nutrition with maximum impact.

This recipe yields six generous shots, making it ideal for meal prep. Store them in small glass jars or containers in the refrigerator for up to five days, or freeze individual portions for up to three months. Simply reheat gently on the stovetop or in the microwave, and you'll have a steaming cup of wellness ready in minutes.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

40 minutes
None servings
95 calories
Fat 1.50g
Carbs 4.00g
Protein 16.00g

Ingredients

4 cupsbone broth, low-sodium chicken or beef
12 ozchicken breast, skinless, boneless, cut into 1-inch pieces
3 cupskale, stems removed, finely chopped
1/2 cupyellow onion, finely diced
3 clovesgarlic, minced
1/2 cupcelery, finely diced
1/2 tspdried thyme
1/4 tspdried rosemary, crushed
1 wholebay leaf
1/2 tspsea salt, or to taste
1/4 tspblack pepper, freshly ground
1 tbspfresh lemon juice
2 tbspfresh parsley, chopped (optional)

Equipment

Cutting board
measuring spoons
measuring cups
wooden spoon or spatula
ladle
chef's knife
meat thermometer
large pot or Dutch oven
immersion blender
standard blender
small serving cups or shot glasses

Anti-Inflammatory Diet

Ideal for an anti-inflammatory diet, this recipe features nutrient-rich ingredients like kale, bone broth, and herbs that help reduce inflammation. The lean chicken protein and abundance of vegetables support overall cellular health and provide powerful antioxidants.

Clean Eating

A prime example of clean eating, this recipe uses only whole, minimally processed ingredients like fresh chicken, bone broth, and kale. It avoids refined sugars, artificial additives, and processed foods, focusing on simple, recognizable whole food ingredients.

Optavia

Perfectly aligned with Optavia's Lean & Green principles, these soup shots provide a high-protein, low-carb option with abundant vegetables. The portion-controlled format and nutrient-dense ingredients make it an ideal meal for the Optavia diet plan.

Paleo Diet

This recipe perfectly aligns with Paleo principles, using only whole foods like chicken breast, bone broth, kale, and herbs. It excludes all grains, legumes, and processed ingredients, focusing on nutrient-dense, unprocessed ingredients that would be available to hunter-gatherers.

Instructions

1
4 min

Heat a large pot over medium heat and lightly spray with cooking spray if needed. Add the diced onion and celery, and cook for 3-4 minutes until softened and translucent, stirring occasionally.

2
1 min

Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant but not browned.

3

Pour in the bone broth and add the bay leaf, dried thyme, dried rosemary, sea salt, and black pepper. Stir to combine all ingredients.

1 min
4
5 min

Add the chicken breast pieces to the pot and bring the mixture to a boil over medium-high heat.

5
15 min

Once boiling, reduce the heat to low and simmer for 15 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.

6
4 min

Add the finely chopped kale to the pot and stir well. Continue simmering for an additional 3-4 minutes until the kale is wilted and tender.

7

Remove the pot from heat and discard the bay leaf. Stir in the fresh lemon juice to brighten the flavors.

8

Using an immersion blender, pulse the soup 3-4 times to partially blend, creating a chunky, concentrated texture while leaving some pieces of chicken and kale intact. Alternatively, transfer 1 cup of the soup to a blender, pulse briefly, and return to the pot.

1 min
9

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

10

Divide the soup evenly into 6 small serving cups or shot glasses (approximately 4 ounces each). Garnish with fresh parsley if desired and serve hot.

1 min

Frequently Asked Questions