Description
This Chicken White Bean Soup is easy to make in one pot and is healthy comfort food at its finest!
Ingredients
Units
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- 2 tablespoons avocado oil
- 1 yellow onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 3 cloves garlic, chopped
- 8 cups chicken stock
- 1.5 pounds boneless, skinless chicken breasts
- 3 (15 ounce) cans cannellini beans
- 4 cups chopped kale
- Juice from 1 lemon
Instructions
- In a large stock pot, heat the oil over medium heat. Add the onion, carrots, celery, salt, pepper, paprika, oregano, and marjoram. Sauté about 10 minutes.
- Add the garlic and sauté another minute.
- Add the chicken stock and chicken breasts and bring to a boil. Lower the heat to a simmer and allow to simmer unit the vegetables are soft and the chicken is cooked, about 15 minutes.
- Remove the chicken breasts, add them to a bowl, and shred them.
- Add the shredded chicken, beans, kale, and lemon juice and cook until kale is wilted and everything is hot.
Notes
Optional: serve with freshly shaved parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 560
- Sugar: 9 grams
- Fat: 12.5 grams
- Saturated Fat: 2.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 63 grams
- Fiber: 12 grams
- Protein: 49 grams