Chicken, White Bean, and Kale Soup

by CleanPlateClub
Prep: 15m
Cook: 35m
poultry
Chicken, White Bean, and Kale Soup - Image

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Ingredients
Servings:6
1tbspolive oil
1 1/2lbboneless skinless chicken thighs
1onion
2cupcarrots
5garlic cloves
28ozdiced tomatoes
30ozgreat northern beans
1tspsalt
1/2tspblack pepper
2tspitalian seasoning
6cupchicken broth
6cupkale
1/2cupparmesan cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Sear the chicken

    Season the chicken thighs with salt and pepper. Heat the olive oil in a large pot over medium-high heat and sear the chicken on both sides until browned, about 5 minutes total. Remove and set aside.

  1. 2

    Build the base

    In the same pot, add the chopped onion and carrots and cook until softened, about 8 minutes. Add the minced garlic and cook 1 minute more, until fragrant.

  2. 3

    Simmer

    Stir in the diced tomatoes (with juices), great northern beans (drained and rinsed), salt, pepper, and Italian seasoning. Pour in the chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the chicken is cooked through.

  3. 4

    Shred and finish

    Remove the chicken, shred it with two forks, and return it to the pot. Stir in the kale, a couple cups at a time, and simmer for another 10 minutes until it's wilted and tender.

  4. 5

    Serve

    Ladle into bowls and finish with shaved parmesan on top.

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Chicken, White Bean, and Kale Soup

Created by: CleanPlateClub

Prep Time: 15m
Cook Time: 35m
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 lb boneless skinless chicken thighs
  • 1 onion
  • 2 cup carrots
  • 5 garlic cloves
  • 28 oz diced tomatoes
  • 30 oz great northern beans
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp italian seasoning
  • 6 cup chicken broth
  • 6 cup kale
  • 1/2 cup parmesan cheese

Instructions

  1. Sear the chickenSeason the chicken thighs with salt and pepper. Heat the olive oil in a large pot over medium-high heat and sear the chicken on both sides until browned, about 5 minutes total. Remove and set aside.
  2. Build the baseIn the same pot, add the chopped onion and carrots and cook until softened, about 8 minutes. Add the minced garlic and cook 1 minute more, until fragrant.
  3. SimmerStir in the diced tomatoes (with juices), great northern beans (drained and rinsed), salt, pepper, and Italian seasoning. Pour in the chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the chicken is cooked through.
  4. Shred and finishRemove the chicken, shred it with two forks, and return it to the pot. Stir in the kale, a couple cups at a time, and simmer for another 10 minutes until it's wilted and tender.
  5. ServeLadle into bowls and finish with shaved parmesan on top.

Notes & Tips

This is the soup I make when I want something hearty that doesn't sit in my stomach like a brick afterward. The kale wilts right into the broth instead of sitting there raw and sad on a plate somewhere, and the white beans make it filling enough that you won't be raiding the pantry an hour later. Leftovers taste even better the next day.