Chicken and White Bean Soup with Kale
This Chicken and White Bean Soup with Kale 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
- 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
- 15 oz canned diced tomatoes, drained
- 2 cups kale, washed and chopped
- 1 Tbsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon juice
- 1 cup cooked chicken, diced
- 15 oz great northern beans, drained and rinsed
Instructions
- Heat oil in a large pot over medium heat.2 Tbsp olive oil
- Add onions, carrots, and garlic. Cook for 4-5 minutes.1 medium onion, 2 cloves garlic, 3 large carrots
- Add parsley, wine, broth, tomatoes, kale, salt, pepper, garlic powder, onion powder, and lemon juice.2 Tbsp fresh parsley, 1/4 cup white wine, 6 cups chicken broth , 15 oz canned diced tomatoes, 2 cups kale, 1 Tbsp salt, 1/2 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp 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.1 cup cooked chicken, 15 oz great northern beans
- Serve and enjoy!
Serving: 1cup, Calories: 166kcal, Carbohydrates: 19g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 18mg, Sodium: 1640mg, Potassium: 530mg, Fiber: 6g, Sugar: 4g, Vitamin A: 5190IU, Vitamin C: 15mg, Calcium: 93mg, Iron: 2mg
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