Packed with fresh kale, chicken and white beans, this is such a hearty and comforting cold weather soup!
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!
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?!).
Kale, Chicken and White Bean Soup
- 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
- 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.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Inspired by Real Simple