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

Kale, Chicken and White Bean Soup

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


A healthy and comforting cold weather soup!



  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh garlic
  • 2 stalks celery, sliced (about 1 1/3 cup)
  • 1 medium onion, chopped (about 2 cups)
  • 1 teaspoon kosher salt (more or less, to taste)
  • 1/2 teaspoon freshly cracked black pepper (more or less, to taste)
  • 2 (15.8-ounce) cans great northern beans, drained and rinsed
  • 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
  • 1/2 teaspoon dried thyme
  • Shredded Parmesan cheese for topping (optional)


  1. 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.
  2. Add the beans, chicken broth, water, kale, chicken and thyme. Stir well to combine. Cover and bring to a boil.
  3. Reduce heat and simmer until kale is tender, about 5 minutes.
  4. Serve sprinkled with shredded Parmesan cheese, if desired.
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: kale chicken white bean soup