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A bowl of cozy comfort food is just the thing to warm up a cold day. This White Bean and Kale Soup is healthy, hearty, full of veggies and a delicious way to use up leftover roast chicken.
A hot bowl of chicken soup is just good food. But it’s also a hearty meal when made with lots of veggies and protein-packed white beans. I love making this hearty soup during weekend meal prep. It lets me have a homemade meal in the fridge for those busy weeknights when there’s just no time to cook. Or I pack it into individual portions and make myself a delicious set of lunches for the week.
We're skipping the instant pot and pressure cooker in favor of making a delicious pot of soup on the stove top. While I always seem to have leftover roasted chicken, I don’t often have homemade chicken stock on hand. But for this recipe it doesn’t matter. Store-bought chicken broth is tasty and letting it simmer for a bit with herbs and veggies imparts a great homemade flavor. It’s the perfect way to get a great meal on the table with a little less work.
Ingredients
- Olive oil
- Yellow onion
- Garlic
- Carrots
- Fresh parsley
- White wine
- Chicken broth or vegetable broth
- Diced, canned tomatoes
- Kale
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Lemon juice
- Cooked chicken
- Great northern beans
How to Make White Bean and Kale Soup with Chicken
Heat olive oil in a large pot or dutch oven 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, then reduce to simmer over medium-low heat.
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!
Recipe Tips
Be sure to clean the kale by stripping the kale leaves off their stems before chopping. Kale stems are tough and not very tasty.
Add the beans at the end! 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.
Don’t have any leftover chicken meat on hand? Roast a chicken breast in the oven at 400 degrees for about 25 minutes or until the internal temperature reaches 165 degrees. Let it cool to room temperature before shredding or chopping up the chicken.
Leftover turkey is delicious in this homemade soup instead of the leftover rotisserie chicken.
Roasting Chicken in the Slow Cooker
Did you know you can roast a whole chicken in the slow cooker? It’s a great way to have a roast chicken dinner on a busy day. Then use that leftover meat to make this soup! Head to my slow cooker roast chicken recipe page for directions and tips.
Frequently Asked Questions
Don't worry if you don't have fresh herbs available. Swap 1 tablespoon dried parsley for the fresh parsley, if that's what you have on hand.
Yes! Substitute 2 cups of diced fresh tomatoes for the can of tomatoes, if desired.
Yes, but add it at the end with the beans and chicken. Kale needs to be added in early to give it enough time to soften, but spinach wilts fast and won’t hold up to long cooking times.
Yes. Add in an additional 1 cup of chicken broth or vegetable broth along with 1 cup of dry egg noodles about 10 minutes after you’ve added the kale and broth. Cook until the noodles are al dente before serving.
Still Have Lots of Leftover Chicken?
Try one of these tasty chicken salad recipes!
More Delicious Recipes You'll Love
Print the Recipe Card
PrintChicken, White Bean, and Kale Soup
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.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8 cups 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, diced
- 2 Tbsp fresh parsley, chopped
- ¼ 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
- ½ 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
Instructions
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!
Nutrition
- Serving Size: 2 cups
- Calories: 401
- Sugar: 10.7 g
- Sodium: 3459.8 mg
- Fat: 12.6 g
- Carbohydrates: 43.5 g
- Fiber: 11.3 g
- Protein: 28.6 g
- Cholesterol: 50 mg
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