By Bring Chicken Soup with White Beans and Kale to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chicken Soup with White Beans and Kale captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Soup with White Beans and Kale becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tablespoon extra virgin olive oil
1½ pounds chicken thighs (boneless, skinless)
1 yellow onion (peeled and diced)
1 pound red potatoes (cubed)
1 teaspoon lemon pepper
½ teaspoon crushed red pepper (plus more to taste)
15-ounce can cannellini beans (drained and rinsed)
6 cups water or chicken stock
1 bunch Lacinato kale (stemmed and roughly chopped)
¼ cup heavy cream
1 lemon (juiced)
½ cup parsley (loosely packed and minced)
Salt and pepper (to taste)
PREPARATION STEPS
Prepare the Chicken:
Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt, pepper, and lemon pepper. Add the chicken thighs to the pot and cook for about 5-6 minutes per side, until browned. Remove the chicken from the pot and set aside to cool slightly.
Cook the Vegetables:
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add the cubed potatoes, crushed red pepper, and a pinch of salt, stirring occasionally. Cook for another 3 minutes.
Simmer the Soup:
Pour in the chicken stock (or water) and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Shred the cooked chicken and add it back into the pot, along with the cannellini beans. Simmer for 10-15 minutes, or until the potatoes are tender.
Add the Kale:
Add the chopped kale to the soup and cook for another 3-5 minutes, until the kale is wilted and tender.
Finish the Soup:
Stir in the heavy cream and lemon juice. Taste and adjust seasoning with salt, pepper, and extra crushed red pepper if desired. Let the soup simmer for another 5 minutes to combine the flavors.
Serve:
Ladle the soup into bowls and garnish with fresh parsley. Enjoy this comforting and nourishing soup with a slice of crusty bread or on its own!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
