Name: Kale, Chicken and White Bean Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon freshly minced 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; Optional: Shredded Parmesan cheese for topping

Description

A healthy and comforting cold weather soup!

Ingredients

2 tablespoons olive oil
1 tablespoon freshly minced 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
Optional: Shredded Parmesan cheese for 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 topped with shredded Parmesan cheese, if desired.

Notes

Inspired by Real Simple