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!
Servings 4
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.