![Chicken, White Bean and Kale Soup recipe by Barefeet In The Kitchen Chicken, White Bean and Kale Soup recipe by Barefeet In The Kitchen](https://barefeetinthekitchen.com/wp-content/uploads/2013/11/chicken-white-bean-and-kale-soup-2-small.jpg)
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.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
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![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
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!
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](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Mary Younkin says
I’m glad to hear that you’ve been loving the soup so much, Sheila!