1-Pot Chicken Soup with White Beans & Kale
Cozy, warming chicken soup. Made with 8 simple, wholesome ingredients like white beans and kale, this soup is nourishing, hearty, and incredibly comforting!
Servings 6 (Servings)
Ingredients
- 1 strip uncured bacon, chopped (optional // highest quality possible — humanely raised, hormone-free when possible)
- 1 Tbsp avocado oil (if using bacon, omit oil)
- 1 cup diced white or yellow onion
- 4 cloves garlic, minced
- 8 cups broth (chicken broth or vegetable broth)
- 1 15-oz can white beans, slightly drained
- 2 cups shredded chicken
- Sea salt + black pepper to taste
- 3 cups loosely packed chopped kale (or other sturdy green)
Instructions
- Heat a large pot or Dutch oven over medium heat. Once hot, add bacon (optional) or oil. Let heat for 1 minute, stirring occasionally. Then add onion.
- Sauté for 4-5 minutes, stirring occasionally, or until onion is translucent and fragrant. Then add garlic and sauté 2-3 minutes more, being careful not to burn.
- Next add broth, slightly drained white beans, and chicken and bring to a simmer. Cook for 10 minutes to meld the flavors. Then taste and season with salt and pepper to taste. In the last few minutes of cooking, add the kale, cover, and cook until wilted.
- Serve hot. Store cooled leftovers covered in the fridge up to 3-4 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from my mom’s.
*Recipe adapted from my mom’s.
Nutrition (1 of 6 servings)
Serving: 1 servings Calories: 201 Carbohydrates: 19.5 g Protein: 15.8 g Fat: 6.9 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 3.48 g Trans Fat: 0.06 g Cholesterol: 13.9 mg Sodium: 689 mg Potassium: 714 mg Fiber: 15.8 g Sugar: 2.3 g Vitamin A: 800 IU Vitamin C: 17.3 mg Calcium: 90 mg Iron: 2.9 mg