Chicken Kale Soup
A hearty, comforting classic with an aromatic broth laden with chicken, kale, cannellini beans, and vegetables. This simple one-pot meal is stove to table ready in 30 minutes or less.
Servings: 8 bowls
- 1 tablespoon Olive Oil
- 1 Cups Yellow Onion Diced
- 1 Cups Celery About 2 Stalks
- 2 Carrots Peeled & Sliced
- 4 Garlic Cloves Finely Minced
- 6 Cups Chicken Stock Low Sodium
- 2 Cups water
- 4 Cups Chicken Shredded
- 30 Oz Cannellini Beans 2 Cans
- 1 Tbsp Parsley Fresh or Dried
- 1 tsp Oregano Dried
- 1 tsp Thyme Dried
- 1 tsp Salt
- ½ tsp Black Pepper
- 3 Cups Kale Stalks removed, town into bite-sized pieces
In a large soup pot heat olive oil over medium heat. Add onion, celery, and carrots and cook until tender, stirring occasionally (about 7-8 minutes).
Add minced garlic, oregano, & thyme. Cook and stir until fragrant (about 1 minute).
Pour in chicken broth, water, & cannellini beans. Bring to boil & reduce heat to medium low. Simmer for about 5 minutes.
Add shredded chicken and kale & continue simmering until warmed through. Season with salt & pepper. Serve warm and garnish with fresh or dried parsley if desired.
Serving: 2cups | Calories: 361kcal | Carbohydrates: 47.4g | Protein: 34.3g | Fat: 4.1g | Saturated Fat: 0.9g | Cholesterol: 36mg | Sodium: 566mg | Potassium: 1367mg | Fiber: 18.6g | Calcium: 149mg | Iron: 7mg