Chicken Soup with White Beans and Kale
Warm your soul with this comforting Chicken Soup with White Beans and Kale. A delicious blend of tender chicken, creamy white beans, and vibrant kale simmers in a savory low-sodium chicken broth, creating a dish that’s perfect for chilly nights or simple family dinners. This nutritious recipe is not only easy to prepare but also packed with flavor, making it an ideal choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups fresh kale, chopped
- 2 medium carrots, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onions and carrots; sauté until the onions become translucent (about 5 minutes).
- Add the chicken thighs to the pot and brown on both sides for about 6 minutes each.
- Stir in the minced garlic; cook for an additional 30 seconds before adding the chicken broth, thyme, and bay leaf. Bring to a simmer.
- Once simmering, add the white beans and kale. Cook for another 10 minutes until the kale is wilted.
- Season with salt and pepper to taste. Ladle into bowls and serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 95mg