Tender chunks of roast chicken, creamy white beans and fresh kale combine with a sprinkling of herbs and a bit of chicken broth to make a surprisingly hearty meal. Topped with a generous sprinkling of cheese, my husband and I both agreed that this soup was delicious.
My boys weren’t big fans of the kale. All three of them requested that I put their kale in a smoothie next time instead of soup. At least they like kale most of the time, right?
Chicken, White Bean and Kale Soup
Servings: 8 servings
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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 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. Enjoy!
- 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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Shannon says
Yeah for sharing recipes!
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Sue/the view from great island says
I love your 'white' soups, they are so unique!
Big Dude says
Looks delicious especially with the parmesan on top.
Joshua Hampton says
I love the parmesan topping on this soup. This soup looks so rich, hearty and homey.
Nurunnahar Amily says
Your post look yummy & delicious, I must try it. Thank you.
Colleen says
This soup is healthy, hearty and loved by everyone. People always come back for seconds. Thank you for sharing.
Mary Younkin says
Thank you for those kind words, Collen. Enjoy!
Colleen Fullerton says
I made this recipe before and everyone loves it. Do you think I could substitute garlic powder for the cloves? Any much would you use? Thanks
Mary says
I typically substitute between 1/8 and 1/4 teaspoon of granulated garlic (or garlic powder) for each clove of garlic in the recipe. I hope that helps!