Skip to content

Manu's Real Recipe

Chicken and kale soup

Serves: 4 people
Prep time:



  • 2 chicken marylands or 4 chicken drumsticks
  • 1 litre (4 cups) Campbell’s Real Stock - Chicken
  • 2 potatoes, peeled and diced into 2 x 2 cm dice
  • 2 large carrots, peeled and small diced
  • 1 leek, white part only, halved lengthways and sliced
  • 6 garlic cloves, crushed
  • 60g baby kale leaves
  • ½ lemon, juiced


  • Olive oil
  • paprika


  1. Place Campbell’s Real Stock in a large pot, add the chicken and bring to the boil.  Add potato, carrots, leeks and garlic. Simmer for 30 minutes. Remove chicken from pot and when cool enough to handle, remove all the chicken off the bones. Reduce heat of the pot to low while chicken cools.
  2. Return chicken to the pot, add lemon juice and kale. Bring to the boil and simmer for a further 5 mins.
  3. Serve with a drizzle of olive oil and a sprinkle of smoked paprika.