Chicken White Bean and Kale Soup

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There’s nothing like a steaming bowl of homemade soup to warm you from the inside out, and this Chicken White Bean and Kale Soup is as hearty as it is nourishing! Packed with tender chicken, creamy beans, and plenty of vegetables, it’s a one-pot meal that’s both cozy and satisfying.

Bowl of chicken white bean and kale soup with bread and a spoon.

Why We Love This Chicken White Bean and Kale Soup

Hearty & Nutritious: This chicken kale soup is packed with lean protein, fiber-rich beans, and dark leafy greens.
One-Pot Wonder: Everything simmers together in a single pot for easy prep and cleanup.
Simple Ingredients: Uses pantry staples like beans, broth, and chicken, yet tastes like it simmered all day.
Customizable: Easily adaptable with different vegetables, spices, or by blending part of the soup for creaminess.
Perfect for Meal Prep: Stores beautifully in the fridge or freezer, making it great for leftovers or batch cooking.

Ingredients You Need

Olive Oil: The base of the soup starts with olive oil, which helps soften the vegetables and allows their flavors to bloom. It also adds a subtle richness!
Onion: Onion is the backbone of most soups, bringing a savory sweetness once it cooks down. It creates a flavorful foundation that complements both the chicken and the beans.
Carrots: Carrots lend natural sweetness and bright color, balancing the savory broth and earthy beans. They also soften as they cook, adding a comforting texture.
Celery: Celery adds a slightly earthy, herbal note that rounds out the flavors of the mirepoix (the onion-carrot-celery trio). It’s a classic addition that enhances the depth of the soup.
Garlic: Garlic infuses the broth with aromatic flavor and pairs beautifully with the herbs and beans!
Tomato Paste: A small spoonful of tomato paste adds a deep umami note and gives the broth a richer color. It makes the soup taste like it has simmered for much longer than it has.
Northern Beans or Cannellini: These beans add body and creaminess to the soup, while also making it more filling thanks to their protein and fiber. Cannellini beans are especially smooth and mild, so they don’t overwhelm the other flavors.
Precooked Chicken: Using precooked chicken like leftover roast chicken or rotisserie chicken keeps the recipe fast and easy. It adds lean protein and hearty texture without requiring extra cooking time.
Chicken Broth: Chicken broth creates a savory, flavorful base for the soup. Using a good-quality broth (or homemade) makes a big difference, since it forms the backbone of the flavor.
Water: Adding water balances the broth so it’s not too salty and keeps the soup lighter. It also ensures there’s plenty of liquid for the beans and kale to simmer in.
Lacinato Kale: Also known as Tuscan or dinosaur kale, Lacinato kale has a tender texture and earthy flavor that holds up well in soups. It adds nutrition, color, and a pleasant bite.
Bouquet Garni (thyme, bay leaves, sage): This bundle of herbs gently infuses the broth with warm, complex flavors. Removing it before serving leaves behind just the right amount of herbal depth without bits of leaves floating in the soup.
Chili Flakes: A small sprinkle of red pepper flakes provides a subtle heat that brightens the soup. It’s optional but a great way to add a little kick.
Salt & Black Pepper: Seasoning is key for tying all the flavors together. Always taste before serving and adjust until the soup is perfectly balanced.

Bowl of chicken bean and kale soup with bread next to it.

Substitutions & Variations

Protein Options: Swap chicken for turkey, sausage, or even tofu for a vegetarian option (use vegetable broth).
Beans: Try great northern, navy beans, or chickpeas if you don’t have cannellini.
Greens: Use spinach, Swiss chard, or escarole instead of kale.
Creamy Version: Blend a portion of the soup and return it to the pot for a creamier texture, or add a splash of cream or coconut milk.
Add-ins: Add Italian seasoning, smoked paprika, or even a parmesan rind while simmering for extra depth.

How to Make the Best Chicken White Bean & Kale Soup

Sauté the Aromatics: In a large pot or Dutch oven, start by sautéing the onion, celery, and carrots in olive oil over medium heat.
Add Garlic & Tomato Paste: Add the garlic and tomato paste, and continue to stir until fragrant.
Simmer with Broth: Toss in the chicken and beans, then cover with chicken broth and water. Add the bouquet garni, cover, and let it simmer for 20 minutes.
Add Kale: Uncover and add the chopped kale. Continue to cook for another 5 minutes.
Taste Test: Season with chili flakes, salt, and black pepper to taste.
Optional step for creamier soup: If you prefer a creamy texture, blend one cup of soup until smooth and pour it back into the pot.
Serve & Enjoy: Serve piping hot with a side of crusty bread for that perfect dunking experience.

Carrots, onions and celery cooking in a pot.

Chicken and white beans added to the vegetables in a pot.

Tips for Success

Sauté first for flavor. Cooking the onion, carrot, and celery before adding broth creates a deeper, more flavorful base.
Don’t skip the herbs. The bouquet garni infuses the broth with subtle flavor! Remove before serving for the perfect finish, though.
Adjust consistency. If you prefer a creamier soup, blend a portion and stir it back in. For thinner broth, add an extra splash of water or stock.
Use good broth. Since broth is the backbone of the recipe, a high-quality or homemade broth makes all the difference.
Meal prep friendly. This soup reheats beautifully, making it perfect for weekday lunches or dinners.

Serving Suggestions

This chicken soup recipe is hearty enough to serve on its own, but pairing it with crusty bread makes it even better for dunking into that gorgeous broth! A side salad like my rapini orange salad with tahini dressing or my spring salmon panzanella salad would both go great here. For a cozy dinner, serve alongside roasted vegetables or a croque monsiuer sandwich!