1-Pot Chicken Soup with White Beans & Kale
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
6 (Servings)
-
Calories
201 kcal
-
Cuisine
gluten-free
1-Pot Chicken Soup with White Beans & Kale
Description
1-Pot Chicken Soup with White Beans & Kale combines shredded chicken, canned white beans, and chopped kale in a savory broth flavored with sautéed onion and garlic. The recipe optionally starts with bacon to build smoky richness, or avocado oil for a lighter base. Simmering the ingredients together infuses the broth with the beans and chicken flavors, creating a wholesome soup that balances protein and greens.
Adding kale in the last few minutes allows it to wilt without losing its texture or color. Seasoning is adjusted at the end to taste with salt and black pepper. The cooking approach is straightforward, using one pot to simplify preparation and cleanup while producing a hearty soup.
The soup is best served hot, offering a warming dish suitable for cooler days or when a nourishing meal is desired. Leftovers can be refrigerated for several days or frozen for longer storage and reheated gently.
Nutrition information provided is approximate and excludes optional ingredients.Recipe is adapted from a family source and incorporates optional bacon for added flavor.
Ingredients
- 1 trip Bacon optional // highest quality possible - humanely raised, hormone-free when possible, uncured, chopped
- 1 Tbsp avocado oil (if using bacon, omit oil)
- 1 cup white onion diced, or yellow onion
- 4 cloves garlic minced
- 8 cups broth (chicken broth or vegetable broth)
- 1 oz white bean canned, slightly drained
- 2 cups chicken shredded
- salt to taste
- black pepper to taste
- 3 cups loosely packed kale or other sturdy green, chopped
Instructions
- Heat a large pot or Dutch oven over medium heat. Once hot, add bacon (optional) or oil. Let heat for 1 minute, stirring occasionally. Then add onion.
- Sauté for 4-5 minutes, stirring occasionally, or until onion is translucent and fragrant. Then add garlic and sauté 2-3 minutes more, being careful not to burn.
- Next add broth, slightly drained white beans, and chicken and bring to a simmer. Cook for 10 minutes to meld the flavors. Then taste and season with salt and pepper to taste. In the last few minutes of cooking, add the kale, cover, and cook until wilted.
- Serve hot. Store cooled leftovers covered in the fridge up to 3-4 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot.
Notes
- Nutrition info is approximate and does not include optional bacon.
- This recipe was adapted from a family recipe to enhance flavor and simplicity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 201 | 10% |
| Carbohydrates | 19.5g | 7% |
| Protein | 15.8g | 32% |
| Fat | 6.9g | 11% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 3.48g | 17% |
| Trans Fat | 0.06g | 3% |
| Cholesterol | 13.9mg | 5% |
| Sodium | 689mg | 29% |
| Potassium | 714mg | 15% |
| Fiber | 15.8g | 63% |
| Sugar | 2.3g | 5% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 90mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
