Name: Kale, Chicken and White Bean Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon minced fresh garlic; 2 stalks celery (sliced (about 1 ⅓ cup)); 1 medium yellow onion (chopped (about 2 cups)); 1 teaspoon kosher salt (more or less, to taste); ½ teaspoon freshly cracked black pepper (more or less, to taste); 2 (15.8 ounce) cans great northern beans (rinsed and drained); 4 cups chicken broth; 4 cups water; 1 bunch kale (thick stems removed and roughly chopped into about 2 inch pieces); 2 cups fully cooked shredded chicken; ½ teaspoon dried thyme; Grated Parmesan cheese (optional topping)

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Packed with fresh kale, chicken and white beans, this is such a hearty and comforting cold weather soup!

Two white bowls of soup with kale, white beans and chicken topped with grated Parmesan.

I have seriously been craving some (healthy) comfort food and this soup always hits the spot. By utilizing the convenience of a store-bought rotisserie chicken, this comes together in right under 30 minutes. YES!

A white bowl of soup with a spoon in the bowl on a white surface.

This soup is completely packed FULL of flavor and is so easy to prepare. I love recycling leftover chicken and those store-bought rotisserie chickens come in so handy if you’re always busy and on the go (who isn’t?!).

A white bowl of soup with a spoon by a striped towel.

Enjoy!

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Kale, Chicken and White Bean Soup

A nutritious and comforting soup full of kale, white beans and chicken. On the table in less than 30 minutes!

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: kale chicken white bean soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings:

Author: Amy

Ingredients

2 tablespoons olive oil
1 tablespoon minced fresh garlic
2 stalks celery sliced (about 1 ⅓ cup)
1 medium yellow onion chopped (about 2 cups)
1 teaspoon kosher salt more or less, to taste
½ teaspoon freshly cracked black pepper more or less, to taste
2 (15.8 ounce) cans great northern beans rinsed and drained
4 cups chicken broth
4 cups water
1 bunch kale thick stems removed and roughly chopped into about 2 inch pieces
2 cups fully cooked shredded chicken
½ teaspoon dried thyme
Grated Parmesan cheese optional topping

Instructions

Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add garlic, celery, onion, salt and pepper. Cook, stirring frequently until tender, about 5 minutes.
Add the beans, chicken broth, water, kale, chicken and thyme. Stir well to combine. Cover and bring to a boil.
Reduce heat and simmer until kale is tender, about 5 minutes.
Serve sprinkled with grated Parmesan cheese, if desired.

Nutrition

If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

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Inspired by Real Simple

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Comments

Irene dimaggio says

January 18, 2017 at 8:24 pm

Oh gosh I hope your precious baby will be ok” I remember chance and how much u loved him! Well I will say a prayer and I’m sure baby is going to be fine! Good luck! This receipt is delicious I had something like it a while ago! Doing it again! ThNks”

- Amy @ The Blond Cook says
  
  January 19, 2017 at 11:15 am
  
  Hey Irene! Thanks so much and thank you for all of your nice words during Chance’s sickness too. Hope you’re doing well! 🙂