Chicken and White Bean Kale Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) white beans, drained and rinsed
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for 1 minute until fragrant.
3. 3 Add chicken broth, beans, chicken, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
4. 4 Add kale and lemon juice, cook for an additional 5 minutes until kale is tender.
5. 5 Taste and adjust seasoning if necessary. Serve hot.

Equipment

• large pot

Variations

• Add a dash of red pepper flakes for a spicy kick.
• Incorporate diced tomatoes for extra tanginess.

Substitutions

• Use vegetable broth for a vegan option.

Pairings

• Pairs well with garlic bread or a simple green salad.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer dark meat, substitute chicken thighs for the breasts.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ