This hearty chicken soup with white beans and kale is a perfect weeknight meal. It’s a one-pot recipe that’s easy to prepare, requiring minimal effort at the stove, and it can also be made in a crockpot for added convenience!
Equipment:
- Large pot
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1½ pounds boneless, skinless chicken thighs
- 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
- 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
Instructions:
Step 1. Sauté the chicken:
- Heat olive oil in a large pot over medium heat.
- Season chicken with salt and pepper and place it in the pot. Cook undisturbed for 5 minutes.
- Flip the chicken and add onion, potatoes, lemon pepper, and crushed red pepper. Season with salt and pepper, toss to coat, and cook for another 5 minutes.
Step 2. Simmer the soup:
- Stir in the beans and water (or chicken stock). Bring to a boil, then reduce heat and simmer uncovered for 45 minutes.
- Remove the chicken, shred it into large pieces with two forks, and adjust the seasoning as needed.
Step 3. Finish the soup:
- Return the shredded chicken to the pot. Add kale and heavy cream, then simmer for 5 minutes until the kale is wilted.
- Stir in lemon juice and parsley. Taste and adjust seasoning as needed.
Step 4. To serve:
- Ladle soup into bowls and garnish with additional parsley, if desired.
- Enjoy!
