Double Chicken with Power Greens Soup

  • Author: The Kitchen Whisperer

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  • 1 tablespoon olive oil
  • 1 lb chicken sausage (fully or partially cooked), sliced into 1/2” rounds
  • 1 lb (2-3) large boneless, skinless chicken breasts, cooked and roughly shredded
  • 3/4 cup yellow onion, chopped small
  • 3 carrots, diced
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 cup ground pecorino cheese
  • 4 cups chicken stock, low sodium – divided
  • 1/2 cup marinara (or tomato) sauce (or 2 plum tomatoes chopped)
  • 4 cups loosely packed rinsed kale, roughly chopped
  • 4 cups cooked ditalini pasta, 1 cup pasta water reserved


  1. Heat a large heavy bottomed saucepan over medium heat.
  2. Add in the oil.
  3. Once the oil shimmers add in the sausage.
  4. Cook 5-6 minutes on one side, flip and continue cooking an additional 5 minutes or until the sausage browns.
  5. Remove the sausage from the pot and set aside.
  6. To the pot with the oil add in the onion and carrots cooking for 7 minutes or until the onions are starting to turn translucent and soft.
  7. Add in the garlic and cook for 1 minute stirring.
  8. Add in 1/2 cup of the stock, 1 teaspoon salt and pepper stirring.
  9. Bring to a steady boil and cook for about 10 minutes or until the carrots are fork tender.
  10. Add in the chicken, sausage, 1 cup of the pasta water, the rest of the stock, oregano, paprika and marinara sauce giving it a gentle stir.
  11. Reduce the heat to medium low and simmer 15 minutes.
  12. In batches add in the kale and simmer 15-20 minutes more or until the kale has softened.
  13. Add in the cooked pasta and heat for 1-2 minutes or until the pasta is warmed through.
  14. Remove from the heat and add in the cheese.
  15. Taste for seasoning.
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