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A bowl of cozy comfort food is just the thing to warm up a cold day. This Chicken, White Bean, and Kale soup is healthy, hearty, and full of veggies. It’s a great dish to make during weekend meal prep so you can have easy, delicious soup for lunches or a fast weekday dinner.

Ingredients for Chicken, White Bean, and Kale Soup

2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
3 large carrots, diced
2 Tbsp fresh parsley, chopped
1/4 cup white wine
6 cups chicken broth or vegetable broth
1- 15oz can diced tomatoes, drained
2 packed cups kale, washed and chopped
1 Tbsp salt
1/2 tsp ground black pepper
1 tsp EACH garlic powder and onion powder
1 tsp lemon juice
1 cup diced chicken, cooked
1 – 15 oz can great northern beans, drained and rinsed

Heat oil in a large pot over medium heat.

Add onions, carrots, and garlic. Cook for 4-5 minutes.

Add parsley, wine, broth, tomatoes, kale, salt, pepper, garlic powder, onion powder, and lemon juice.

Bring to a bubble, reduce to simmer.

Cover and simmer on low for 15-20 mins.

Add chicken and white beans. Stir and cook another 5 mins until chicken and beans are heated through.

Serve and enjoy!

Tips on Chicken, White Bean, and Kale Soup

Substitute 2 cups of seeded, diced fresh tomatoes for the can of tomatoes, if desired.
Be sure to strip the kale leaves off their stems before chopping. Kale stems are tough and not very tasty.
Swap 1 Tbsp dried parsley for the fresh parsley, if that’s what you have on hand.
White beans will get tough if you add them in too soon, so be sure to not mix them in until the end of the cooking.

Enjoy it with…

Enjoy Chicken, White Bean, and Kale soup with a side of these warm and buttery Garlic Cheddar Biscuits.

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