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easy chicken soup with kale_MidPage – 2

Chicken Soup with White Beans and Kale

This recipe doesn’t require too much fussing over the stove, making it a perfect weeknight wonder recipe.
4.23 from 31 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 5
Calories: 321kcal

Equipment

  • Large pot

Ingredients

  • 1 tablespoon oil
  • 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

Instructions

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.

To serve:

  • Ladle the soup into bowls and garnish with more parsley if you like. Enjoy!

Nutrition

Calories: 321kcal | Carbohydrates: 30g | Protein: 33g | Fat: 9g | Sodium: 322mg | Fiber: 6g | Sugar: 2g | Vitamin C: 11mg
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