Ready for the BEST white bean and kale soup you’ll ever try? With the added chicken, this is one comforting and satisfying pot to feed a hungry crowd! And you’ll love the flavors from onions, garlic, warm spices, and beans .This soup is flavored beautifully! Take just over 30 minutes to cook, but you can also make it in the crockpot (instructions included.) Gluten Free. And less than 300 calories per serving!
If your looking for the BEST soup out there, look no more! This white bean and kale soup is flavorful and hearty. This is one meal that will not disappoint those in your kitchen. Soup is my go to meal at the end of the week. Why, you ask?? Soup can be delicious with just about anything added to it. If you think your imagination can’t expand enough to create a new soup just head over to your refrigerator on grocery day and pull out all those veggies that are about to be thrown away and stick them in a pot!!
Yes, it’s really that easy…
WHITE BEAN KALE SOUP
White Beans- Beans and legumes are some of the most underrated foods on the planet. They are excellent sources of dietary fiber, protein, B vitamins and many other important vitamins and minerals. There is good evidence that they can help reduce blood sugar, improve cholesterol levels and help maintain a healthy gut.
Kale- is a green, leafy, cruciferous vegetable that is rich in nutrients. It may offer a range of health benefits for the whole body.
Boneless Chicken- Chicken thighs tend to add the right amount of flavor to you soup. Creating a rich broth that helps sooth the body and heal the gut. Dark meat carries the flavor you need to give your soup a delicious flavor.
Flavor Makers – What shouldn’t I not say about garlic, onion and thyme? All three add a burst of flavor to your soup, but they also can bring all your flavors together to the right spot! This duo of flavors should not be forgotten about when cooking in the kitchen. Thyme has a subtle, dry aroma and a slightly minty flavor.
Chicken Bean Kale Soup
Ingredients
- 1 pack chicken thighs
- 5 carrots chopped
- 5 celery stalks chopped (I like to add the celery leaves)
- 1 box of organic chicken broth Try our homemade broth
- 2 cans of great northern beans drained
- 1 bunch kale
- 2 garlic cloves minced
- 1/4 cup yellow onion diced
- 1/2 teaspoon thyme
- olive oil
- salt to taste
- pepper to taste
Instructions
- In a pot add water and bring to a boil. Add chicken thighs and cook until temp is 160 degrees.
- Start a stock pot and add 2-3 teaspoons of olive oil. Once stock pot is heated, add onion and garlic and stir frequently until onions are translucent. Add your carrots and celery. Cook until softened. Pour Chicken broth into stock pot and add remaining chicken, thyme, kale and bean (drained) salt and pepper.
- Allow soup to simmer on stove for at least 30 minutes.
Notes