Chicken, White Bean and Kale Soup

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Chicken, White Bean and Kale Soup recipe by Barefeet In The Kitchen

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?

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Chicken, White Bean and Kale Soup

5 from 3 votes
Servings: 8 servings


  • 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


  • 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.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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? Thanks5 stars

    • 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!

  2. Sheila Baston says

    This soup was delicious! I had to wing it a bit because I didn’t have everything it called for. I used Vegetable stock instead of chicken, minced onion because I didn’t have fresh, and I used Harissa instead of pepper flakes. I also used baby Kale because it’s so tender. Absolutely delicious! The Parmesan made it perfect. Def a new favorite.5 stars