Chicken White Bean and Kale Soup
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.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery sticks chopped
- 2 cloves of garlic sliced
- 1 tbsp tomato paste
- 2 15 oz cans Northern beans or cannellini
- 2 cups precooked chicken shredded
- 2 cups chicken broth
- 2 cups water
- 2 cups Lacinato kale chopped
- 1 bouquet garni thyme, bay leaves, sage
- Pinch of chili flake optional
- Salt and black pepper to taste
Instructions
- In a large pot, start by sautéing the onion, celery, and carrots in olive oil over medium heat.
- Add the garlic and tomato paste, and continue to stir until fragrant.
- 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.
- Uncover and add the chopped kale. Continue to cook for another 5 minutes.
- 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 piping hot with a side of crusty bread for that perfect dunking experience.
Notes
Refrigerator: Store cooled soup in an airtight container for up to 4 days. The flavors deepen as it sits, making it even better the next day.
Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stovetop over medium heat until hot. If the soup has thickened, stir in a splash of broth or water to loosen it.
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