Chicken Bean Kale Soup
Make sure to get this protein-packed soup cooking on your stove today!! Enjoy the flavors from chicken and bean to carrots and kale! It will keep you cozy on those cold days. You can make this in a Stock Pot, Crock Pot or Instant Pot!!
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
This soup is super versatile when it comes to what you cook it in.
CROCKPOT: Add your chicken all the ingredients in your crock pot. Allow to cook for 4 hours on high. Remove chicken from crock pot and shred. Return shredded chicken to the soup and enjoy!
INSTANT POT: Place instant pot on sauté. Add olive oil, garlic and onions and stir until translucent. Add carrots and celery and cook until vegetables have softened. Then add broth, thyme, salt, pepper, beans and kale and chicken to the instant pot. Place lid on lock and close the vent. Place on pressure cook, high for 10 minutes. Remove chicken and shred. Return shredded chicken to pot and serve.