Chicken Soup with White Beans and Kale
A creamy and flavorful chicken soup with white beans and kale is the perfect midweek meal.
Print
Pin
Share on Facebook
Servings: 4
Calories: 321kcal
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1½ pounds boneless, skinless chicken thighs (or use 2 pounds bone-in, skin-on chicken thgihs)
- 1 yellow onion (peeled and diced)
- 1 pound red potatoes (scrubbed and cut into 1-inch cubes)
- 1 teaspoon lemon pepper
- ½ teaspoon crushed red pepper (plus more to taste)
- 15-ounce can cannellini beans
- 6 cups chicken stock
- 1 bunch Lacinato kale (stemmed and roughly chopped)
- ¼ cup heavy cream
- 1 lemon (juiced)
- ½ cup parsley (loosely packed and minced; plus more for serving)
- Salt and pepper (to taste)
Instructions
Sauté the chicken:
- Heat 1 tablespoon extra virgin olive oil in a soup pot over medium heat. Season the chicken with 1½ teaspoons kosher salt and 1 teaspoon black pepper. Add it to the pot (skin-side down, if using skin-on thighs). Cook without moving for 5 minutes.
- Flip the chicken and add the diced onion, potatoes, lemon 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 chicken stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes.
- Remove chicken and shred with two forks. Discard the skin and bones if using bone-in, skin-on chicken thighs.
Finish the soup:
- Add the kale and shredded chicken to the soup. Simmer for 5 minutes until the kale wilts. Finish with heavy cream, lemon juice, and parsley. Taste and season once more with salt, pepper, or crushed red pepper.
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
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!