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10) Chicken, Kale, and White Bean Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 1 lb boneless skinless chicken breasts cut into 1" pieces
  • 4 cups low-sodium chicken broth
  • 1 14 oz can diced tomatoes, undrained
  • 1 15 oz can white beans, drained and rinsed
  • 4 cups chopped kale tough stems removed
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional: 1/2 cup small pasta orzo or cooked rice

Method
 

  1. Heat oil in a large pot over medium heat; sauté onion, carrots, and celery until softened, about 6 minutes.
  2. Add garlic and cook 30 seconds until fragrant. Stir in chicken pieces and brown lightly, 3–4 minutes.
  3. Pour in broth and tomatoes, add thyme and bay leaf, then bring to a simmer.
  4. Reduce heat and simmer 12–15 minutes until chicken is cooked through. Add beans and kale; simmer 5 more minutes until kale wilts.
  5. If using pasta, add cooked pasta or cooked rice at the end. Season with salt and pepper and remove bay leaf.