Chicken Kale and 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.
Ingredients
- 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.
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