Hearty Soup for the Soul

Hearty Soup for the Soul
You can make this soup with frozen kale if it’s all you have on hand. Greg DuPree
Tribune News Service
Updated:

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.

Chicken and Kale Soup

Active Time: 20 minutes

Total Time: 45 minutes

Serves 6
  • 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

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 degrees F, about 18 minutes.

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.

Recipe nutrition per serving: 271 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 48 mg, Carbohydrates: 30 g, Fiber: 7 g, Total Sugars: 5 g, Protein: 26 g, Sodium: 531 mg, Potassium: 879 mg, Iron: 2 mg, Folate: 50 mcg, Calcium: 89 mg, Vitamin A: 837 IU, Vitamin C: 22 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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