Description
A versatile and hearty chicken and kale soup, perfect for weeknights and cozy weekends.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound boneless chicken, cut into bite-sized pieces
- Kosher salt
- Black pepper
- 2 medium yellow onions, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, plus more to taste
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried rosemary
- 2 (15-ounce) cans white beans, drained and rinsed
- 8 cups low-sodium chicken or vegetable broth
- 8 ounces kale, stemmed and cut into 1/2 inch strips
- 1 Parmesan rind (about 2-inches)
- 1 to 2 teaspoons fresh lemon juice
Instructions
- Set a large soup pot or Dutch oven over medium heat and add olive oil. Once shimmering, add chicken and season with salt and pepper. Cook until browned, about 5 to 7 minutes. Transfer the chicken to a plate.
- In the same pot, add onions and sauté for 4 minutes. Add garlic, red pepper flakes, coriander, cumin, and rosemary; stir until fragrant, about 1 minute.
- Add the beans, mashing half against the pot’s side. Return the chicken, then add broth, kale, and Parmesan rind.
- Bring to a boil for 5 minutes. Skim foam and reduce heat to low. Partially cover and simmer for 25 minutes until cooked through and kale is tender.
- Remove cheese rind and stir in lemon juice. Taste and adjust seasoning. Serve with a drizzle of olive oil.
Notes
For a vegetarian version, swap chicken for beans or tofu, and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 50mg