30 Minute Kale White Bean Chicken Soup Recipe 465

30-MINUTE KALE, WHITE BEAN & CHICKEN SOUP RECIPE - (4.6/5)

30-Minute Kale, White Bean & Chicken Soup Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1 cup celery, sliced thin (about 2 stalks)
2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
4 garlic cloves, peeled and finely minced
64 ounces (8 cups) low-sodium chicken broth
3 to 4 cups cooked chicken, shredded (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
2 (15-ounce) cans cannellini beans, drained and rinsed
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
1 cup zucchini, diced small (from about 1 medium zucchini)
1 tablespoon lemon juice, optional (brightens up the flavor)

Steps:

To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through. Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened. Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

CHICKEN AND KALE SOUP WITH WHITE BEANS

Chicken and Kale Soup with White Beans image

This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green hues of chopped kale and oregano offer bright contrast.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, cut into 1/4-inch pieces
1 shallot, finely chopped
1/4 cup all-purpose flour
2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup
2 medium russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
2 parsnips, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, cut into 1/2-inch pieces (about 2 cups)
1 dried bay leaf
1 whole chicken breast
1 bunch fresh kale, stems discarded, leaves cut into 1-inch pieces
2 teaspoons finely chopped fresh oregano, or 1 teaspoon dried
1 can (15 1/2 ounces) white beans, rinsed and drained
2 cups low-fat (1 percent) milk

Steps:

In a large high-sided skillet or Dutch oven, heat the butter and oil over medium heat. Add onion and shallot; cook until translucent, about 8 minutes. Stir in flour, and continue stirring until thoroughly combined, about 1 minute.
Stir in the chicken stock, and add potatoes, parsnips, turnip, bay leaf, and chicken breast. Cover, and bring to a simmer over medium-high heat. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
Transfer chicken to a cutting board. Let stand until cool enough to handle. Pull meat from bones, and cut into 1/2-inch pieces. Return chicken meat to skillet, and add kale and oregano. Cook until kale is tender, about 20 minutes.
Add beans to skillet, and cook 10 minutes. Stir in milk; cook just until heated through, about 5 minutes. Do not let soup boil or milk may curdle. Remove from heat, and discard bay leaf. Serve hot.

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