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7) Chicken, Kale, and White Bean Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken rotisserie works
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cups chopped kale stems removed
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Juice of 1/2 lemon optional

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, 5–7 minutes.
  2. Stir in garlic and thyme; cook 30 seconds until fragrant.
  3. Pour in broth, add bay leaf, and bring to a simmer. Add beans and shredded chicken.
  4. Simmer 10 minutes, then stir in kale and cook until wilted, 3–5 minutes. Season with salt, pepper, and lemon juice if using. Remove bay leaf and serve.