Kale, Chicken and White Bean Soup

By btaylor

A healthy and comforting cold weather soup!

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon freshly minced garlic
• 2 stalks celery, sliced (about 1-1/3 cup)
• 1 medium onion, chopped (about 2 cups)
• 1 teaspoon kosher salt (more or less, to taste)
• 1/2 teaspoon freshly cracked black pepper (more or less, to taste)
• 2 (15.8-ounce) cans great northern beans, drained and rinsed
• 4 cups chicken broth
• 4 cups water
• 1 bunch kale, thick stems removed and roughly chopped into about 2-inch pieces
• 2 cups fully cooked shredded chicken
• 1/2 teaspoon dried thyme
• Optional: Shredded Parmesan cheese for topping

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from theblondcook.com

Preparation

Step 1

Instructions
Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add garlic, celery, onion, salt and pepper. Cook, stirring frequently until tender, about 5 minutes.
Add the beans, chicken broth, water, kale, chicken and thyme. Stir well to combine. Cover and bring to a boil.
Reduce heat and simmer until kale is tender, about 5 minutes.
Serve topped with shredded Parmesan cheese, if desired.

Instructions