This easy chicken and kale soup will keep you warm on a cold and rainy day or any day that calls for a simple, hearty soup. For convenience, you can make this soup with frozen kale without the need to thaw it beforehand.
By Julia Levy | Updated on September 19, 2023
Reviewed by Dietitian Jessica Ball, M.S., RD
Tested by EatingWell Test Kitchen
Active Time: 20 mins
Additional Time: 25 mins
Total Time: 45 mins
Servings: 6
Yield: 6 servings
Nutrition Prole:
Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free
Ingredients:
1 tablespoon extra-virgin olive oil
1 1⁄2 cups chopped yellow onion
1 tablespoon minced garlic
1 (15 ounce) can no-salt-added great northern beans, rinsed
12 ounces boneless, skinless chicken breast or chicken tenders
2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
6 cups unsalted chicken broth
3 thyme sprigs
1 teaspoon kosher salt
1⁄2 teaspoon ground pepper
3 cups chopped kale or 1 (10 ounce) package frozen chopped kale
2 tablespoons lemon juice
Directions:
Step 1
Heat oil in a large, heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165°F, about 18 minutes.
Step 2
Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.
Originally appeared: EatingWell.com, July 2020; updated November 2022
Nutrition Facts:
Per serving: Serving Size 1 1/2 cups 271 calories; total fat 5g ; saturated fat 1g ; cholesterol 48mg ; sodium 531mg ; total carbohydrate 30g; dietary fiber 7g; total sugars 5g; protein 26g; vitamin c 22mg; calcium 89mg; iron 2mg; potassium 879mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/280904/chicken-kale-soup/
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