Chicken, Kale & White Bean Soup
A comforting and nutritious soup combining tender chicken, nutrient-dense kale, and creamy white beans, perfect for chilly days.
Ingredients
For the Soup Base
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, chopped (about 1 ½ cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 0.5 teaspoon dried rosemary, crushed (or 1 ½ teaspoons fresh rosemary, finely chopped)
- 0.5 teaspoon red pepper flakes (optional)
- 8 cups low-sodium chicken broth
For the Main Ingredients
- 2 cans cannellini beans, rinsed and drained (15-ounce cans)
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 large bunch Lacinato kale, stems removed and leaves roughly chopped (about 6-8 cups packed)
- Salt and freshly ground black pepper to taste
- 0.5 tablespoon juice of lemon (about 1 tablespoon)
- to taste Freshly grated Parmesan cheese (for serving, optional)
Instructions
Preparation
- Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Stir occasionally for about 8-10 minutes until the vegetables soften and the onions turn translucent.
- Stir in minced garlic, dried thyme, crushed dried rosemary, and red pepper flakes, cooking for another 1-2 minutes.
- If there are browned bits at the bottom, pour in about ¼ cup of chicken broth to deglaze the pot.
Cooking
- Add the remaining chicken broth, rinsed cannellini beans, and bay leaf to the pot. Bring to a gentle simmer.
- Reduce the heat to low, cover, and let simmer for at least 15-20 minutes, or longer for richer flavor.
- Stir in the shredded chicken and chopped kale, cooking for another 5-10 minutes until the kale is tender.
Finishing Touches
- Remove from heat, discard the bay leaf, and stir in the fresh lemon juice.
- Adjust seasoning with salt and black pepper to taste.
- Serve hot, garnished with Parmesan cheese and a drizzle of olive oil if desired.
Notes
Use quality ingredients for the best flavor. You can customize with different vegetables or beans. Store in airtight containers and refrigerate for up to 4 days, or freeze for up to 3 months.