BEST White Bean and Kale Soup with Chicken
User Reviews
4.9
BEST White Bean and Kale Soup with Chicken
Description
The BEST White Bean and Kale Soup with Chicken blends sautéed chicken browned to develop flavor with a medley of aromatic spices including coriander, cumin, and rosemary. Onion and garlic build the base alongside red pepper flakes for subtle heat. The soup is enriched with white beans, a mix of whole and smashed for varied texture, and tender kale strips that soften over a slow simmer. A Parmesan rind infuses umami depth, while fresh lemon juice brightens the final flavor. Cooking involves gentle simmering after an initial boil, allowing the ingredients to meld and kale to soften without losing structure.
The result is a comforting, textured soup that balances creamy beans, leafy greens, and flavorful chicken in a savory broth. It is well suited to be served as a meal on its own, offering protein and vegetables in one pot. The warmth and softness make it especially fitting for cooler weather or when you want a filling home-cooked dish.
For convenience, this recipe can be adapted for slow cooker use by browning chicken first then simmering the rest of the ingredients except kale on low for several hours and adding kale near the end to preserve freshness. Dry beans may also be pre-soaked and cooked before using if preferred over canned beans. Lemon juice should be added at the end to maintain brightness.
Ingredients
- extra virgin olive oil
- 1 lb chicken cut into small bites, boneless
- kosher salt
- black pepper
- 2 yellow onion chopped, medium
- 3 garlic minced, cloves
- 1/2 tsp red pepper flakes more for later
- 3/4 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp rosemary dried
- 2 15- oz White beans drained and rinsed, smash contents of 1 can for texture, canned
- 8 cups broth chicken or vegetable broth will work here, low-sodium
- 8 oz kale leaves cut into 1/2 inch strips (no thick stems)
- 2 inch Parmesan Cheese rind piece
- 1 to 2 tsp lemon juice fresh
Instructions
- In a large pot, heat 2 tbsp extra virgin olive oil. Add the chicken. Cook, tossing regularly until browned (about 5 to 7 minutes). Season with kosher salt and black pepper. Transfer the chicken to a side plate for now.
- In the same pot, add onions and saute for about 4 minutes over medium heat, tossing regularly until softened (if needed, add a little more extra virgin olive oil.) Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir to combine. Cook, stirring regularly, for 30 seconds to 1 minute over medium heat (watch to make sure the garlic does not burn.)
- Return the chicken to the pot, add the white beans (both the whole and smashed beans), broth, kale, and cheese rind.
- Raise the heat and bring to a boil for 5 minutes (make sure to skim any foam that bubbles up on top.) Turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breath. Cook for 25 minutes or until everything is cooked through and the kale softens to your liking.
- Remove the cheese rind. Test and adjust seasonings, adding more of any of the spices used to your liking.
- Finally, stir in the lemon juice. Transfer to serving bowls and add a drizzle of good extra virgin olive oil. Serve with your favorite crusty bread.
Notes
- To adapt for slow cooker, brown chicken first, then cook all ingredients except kale on low for 6-8 hours; add kale 45 minutes before serving.
- If using dry white beans, soak overnight and cook until tender before adding to soup.
- Lemon juice added at the end enhances flavor without diminishing brightness.
- Skim foam during initial boil to keep broth clear and clean tasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 25.1g | 8% |
| Protein | 28g | 56% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 48.4mg | 16% |
| Sodium | 409.5mg | 17% |
| Potassium | 1527.4mg | 32% |
| Fiber | 8g | 32% |
| Vitamin A | 3852IU | 77% |
| Vitamin C | 52.5mg | 58% |
| Calcium | 205.6mg | 21% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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