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Chicken Kale Soup

Chicken Kale Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced into half-moons
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 bunch lacinato kale, stems removed and leaves chopped
  • 1 lemon, juiced
  • Salt and black pepper

Method
 

  1. Heat the oil in a large pot over medium heat. Sauté the onion, carrots, and celery with a pinch of salt for 5 minutes until softened.
  2. Stir in the garlic, cook 30 seconds, then add the broth and chicken breasts. Bring to a boil, reduce to a gentle simmer, and cook for 15 to 20 minutes until the chicken reaches 165°F.
  3. Remove the chicken, shred it with two forks, then return it to the pot.
  4. Add the beans and kale, and simmer for 3 to 4 minutes until the kale has wilted.
  5. Turn off the heat, stir in the lemon juice, and season with salt and pepper to taste. Ladle into bowls and serve hot.

Notes

If the soup thickens in the fridge, thin it with a splash of broth or water when reheating. The kale will soften further overnight but stays pleasant. For a dairy-free touch, skip Parmesan and finish with a drizzle of good olive oil.