Chicken Kale Soup
Filled with tender chunks of chicken, kale, and creamy white beans, this soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
Nutrition
Calories: 285kcal · Carbohydrates: 26g · Protein: 25g · Fat: 9g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 4g · Cholesterol: 47mg · Sodium: 404mg · Potassium: 819mg · Fiber: 5g · Sugar: 5g · Vitamin A: 3378IU · Vitamin C: 33mg · Calcium: 154mg · Iron: 4mg
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