Chicken Kale and White Bean Soup

Chicken Kale White Bean Soup – Comforting homemade soup recipe filled with chicken, healthy kale, hearty white beans in a chicken stock base. Made with creamy Parmesan, and gluten free.

It’s fall y’all. I love saying that. I know. I’m not southern. I get that. I’m Pennsylvania gal. But I feel like my heart belongs in North Carolina. I love it there. Don’t worry I love Pennsylvania too. I especially love the farms and fields and country roads. I love the big bars and the lazy streams.

But I probably could have all of that in North Carolina too and be 10-15 degrees warmer. So thus…that’s where my heart is. When we vacation there every year I somehow feel that this is where I’ll live some day. I could be wrong. I’ve been wrong about plenty of things. But I do feel like dreams are what keep us going. How about you?

What fun is life if we never allow ourselves to dream? I dream of our home in heaven. Or of our perfect place here on earth. Dream of what our family dynamics will look like 10 years from now. Dream of my favorite summer moments in the middle of a snowstorm. Seeing I believe dreaming keeps you motivated.

I don’t always believe our dreams come true. But I do believe dreams cast a vision for where we want to be. And then we need to check within our hearts if it’s a dream worth pursuing. Is it a dream you are called to now or in the future.

Back to the comfort of soup. This chicken kale and white bean soup is one of my all time favorites here on the blog. Every cool season leaves me craving it.

That’s all I have for you today friends. Enjoy!

Til we meet and eat again,

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Chicken Kale and White Bean Soup

Melanie - Gather for Bread

Comforting homemade soup recipe filled with chicken, healthy kale, hearty white beans in a chicken stock base. Made with creamy Parmesan, and gluten free.

5 from 1 vote

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 8 servings

Ingredients

  

1x2x3x

• 2 Tablespoons olive oil
• 1 large onion finely chopped
• 2 medium cloves garlic finely chopped
• 2 cans white cannellini or great northern beans drained
• 3 medium carrots peeled and chopped
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 10 cups chicken broth or stock
• 2 1/2 cups cooked chicken chopped
• 1 Parmesan cheese rind
• 1 dried bay leaf
• 1 bunch Kale stems removed, cut into bite sized pieces

Instructions

 

• In a 5-8 qt stock pot or dutch oven, heat the olive oil. over medium heat. Add the onion; cook for about 8 minutes, or until the onions are soft and translucent.
• Add the garlic and cook until fragrant, about 1 minute.
• Stir in the white beans, carrots, oregano, parsley, salt, and pepper. Add the chicken broth, chicken, Parmesan rind and bay leaf.
• Bring to a boil, then turn down to a simmer and let cook for 20-30 minutes. Discard bay leaf. Toss in the kale, a handful at a time.
• Simmer for an additional 10-15 minutes.

Tried this recipe?Let us know how it was!

Adapted from The Food Charlatan

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