Filled with tender chunks of chicken, kale, and creamy white beans, this chicken kale soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.
Chicken Soup with Kale
Not enough credit is given to simple soups that are rich in flavors but easy to make with healthy ingredients you have on hand. This chicken kale and white bean soup is a great example of that.
Kale is most often used for salads and smoothies in our household. But chopped bite-size and add to this chicken kale soup, it becomes a great way to get your crew to eat their greens. (Even my non-fans of this particular green enjoy this soup.)
Winter soups are wonderful when served with savory waffles or biscuits. You can stir together a batch of these Vegetable Drop Biscuits in not much more time than it takes to simmer this soup. Served warm with butter, they are a favorite.
To create the base for this soup saute the onions in the oil over medium-high heat until the onions are soft and lightly browned.
Add the minced garlic and continue cooking for a minute or two.
Stir in the white beans and chicken along with all of the spices. Simmer the soup until the ingredients are warmed and the spices have had a chance to season the broth.
To prep the kale, wash and dry it completely. I submerge mine into the water and then place it on a towel to pat dry or use a salad spinner to remove the excess water.
Before chopping remove the main stem as it can be tough and a bit woody in texture. After that stem is removed you can give the kale a rough chop and add it to the soup. The kale will wilt fairly quickly and you’ll be ready to eat in no time at all.
Chicken Kale Soup
Gather these ingredients to make this recipe:
- olive oil
- chicken stock
- kosher salt
- dried oregano
- dried thyme
- crushed red pepper flakes
- freshly ground black pepper
- canned white beans
- kale leaves
- Parmesan or Pecorino Romano
To make the soup, start by heating the oil over medium-high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes.
Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken, and all the spices. Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken.
Add the kale and let it simmer for just a moment to wilt it slightly. Scoop into bowls and top with generous amounts of freshly grated Parmesan.
Soup that is filling and flavorful is a winner every time. Lucky for all of us, it makes a great make-ahead freezer meal too.
Allow the soup to cool completely before transferring portions to freezer-safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove top.
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Chicken Kale Soup
- 1 tablespoon olive oil
- 1 small onion chopped small
- 3 garlic cloves minced
- 8 cups chicken stock or 8 cups water plus 3 tablespoons chicken base
- ½ – 1 teaspoon kosher salt add more to taste depending on how salty your stock is
- 1 teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 3 cups cooked white beans or 2 cans white beans, no need to drain the beans
- 3 cups cooked chicken chopped bite size
- 4 cups kale leaves removed from the stem and chopped bite size
- Topping: freshly grated Parmesan or Pecorino Romano 1-2 tablespoons for each bowl
- Heat the oil over medium high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes.
- Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken and all the spices.
- Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken. Add the kale and let it simmer for just a moment to wilt it slightly.
- Scoop into bowls and top with generous amounts of freshly grated Parmesan.
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