This chicken soup with white beans and kale is a weeknight wonder. This one-pot chicken soup with kale requires very little fussing over the stove, and it can even be made in a crockpot if you like!
There are nights when I don’t feel like cooking and when that happens, I turn to simple, one-pot recipes. This easy chicken and white bean soup with kale is a perfect cure for those nights when you just need a break.
You need just a handful of ingredients, but you can modify this soup endlessly. Here’s what you need to make the basic recipe:
- Protein: Boneless, skinless chicken thighs and white beans.
- Veggies: Onion, red potatoes, and kale; try it with spinach or escarole!
- Spices: Garlic pepper and crushed red pepper; I recommend Greenpoint Trading’s roasted garlic pepper, but you can also use lemon pepper.
- Finishing touches: A little cream, lemon juice, and fresh parsley round out this one-pot chicken soup’s flavors!
How to make this chicken soup with white beans and kale:
You’ve gathered you’re ingredients and now you’re ready to start cooking! When I tell you this recipe comes together in a jiff, I mean it. Here’s what you’ll do:
Step 1: Brown up the chicken quickly! You just want to get a little Maillard reaction going on the chicken, so you only need to go 5 minutes on the first side. Tip: Make sure you pat the chicken dry and season it with salt and pepper first!
Step 2: Throw in those onions and potatoes and season all over with your garlic pepper, crushed red pepper, and more salt and pepper.
Step 3: Simmer it up! Add the beans and water or veggie stock and bring to a boil. Simmer for 45 minutes until you can shred the chicken.
Step 4: Shred the chicken. You can do this straight in the pot, or you can transfer the chicken to a bowl first. The pieces need not be super small; just break the chicken apart into bite-sized strips.
Step 5: Finish the soup! Add the shredded chicken back in, along with the kale and heavy cream. As soon as the kale wilts, add in the lemon juice and parsley.
Can I make this in a crockpot?
YES. This one-pot chicken soup with kale is super amenable to being made in a crockpot. Throw everything except the kale and cream in the crockpot. Cook it on high for 3–4 hours or low for 7–8 hours. Stir in the kale halfway through cooking. Right before serving, stir in the cream.
Chicken Soup with White Beans and Kale
- Large pot
- 1 tablespoon oil
- 1½ pounds boneless, skinless chicken thighs
- 1 yellow onion, peeled and diced
- 1 pound red potatoes, cubed
- Garlic pepper or lemon pepper, to taste
- Crushed red pepper, to taste
- 15- ounce can of cannellini beans
- 6 cups water or chicken stock
- 1 bunch Lacinato kale, stemmed and roughly chopped
- ¼ cup heavy cream, optional
- Juice of 1 lemon
- Freshly minced parsley
Sauté the chicken:
- Heat oil in a soup pot over medium heat. Season the chicken all over with salt and pepper and add it to the pot. Cook without moving for 5 minutes.
- Flip the chicken and add the onion, potatoes, garlic pepper, and crushed red pepper. Season with salt and pepper. Toss to coat and cook for 5 minutes.
Simmer the soup:
- Add the beans and water and bring to a boil. Reduce heat and simmer uncovered for 45 minutes.
- Remove chicken and shred with two forks. They can be big pieces, no need to be fussy about it! Taste and season once more.
Finish the soup:
- Add the chicken back to the pot along with the kale and heavy cream. Simmer for 5 minutes until kale is wilted. Finish with lemon juice and parsley. Taste and season once more.
- Ladle the soup into bowls and garnish with more parsley if you like. Enjoy!