Delicious & Nourishing Chicken and Kale Soup

Steps to make Delicious & Nourishing Chicken and Kale Soup

1. 1

   Cook onions

   6min
   

   In a large, heavy pot or Dutch oven over medium heat, heat 1 tablespoon extra-virgin olive oil and add 1 ½ cups chopped onion. Cook, stirring occasionally, until softened, about 5 minutes.

2. 2

   Add garlic

   1min
   

   Add 1 tablespoon minced garlic and cook, stirring constantly, until aromatic, about 1 minute.

4. 3

   Add beans, chicken, potatoes, broth and seasonings

   24min
   

   Add 15 ounces beans, 12 ounces chicken breast, 2 diced potatoes, 6 cups chciken broth, 3 thyme sprigs, 1 teaspoon salt, and ½ teaspoon ground black pepper. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer. Cook, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 °F, about 18 minutes.

5. 4

   Shred chicken

   1min
   

   Carefully transfer the cooked chicken to a plate and use 2 forks to shred it into bite-size pieces.

6. 5

   Add kale

   2min
   

   Stir 3 cups chopped kale into the soup. Cook over medium heat, stirring often, until the kale is tender, about 2 minutes.

7. 6

   Return chicken and add lemon juice

   1min
   

   Remove the soup from the heat and stir in the shredded chicken and 2 tablespoons lemon juice. Remove and discard the thyme sprigs.

8. 7

   Serve
   

   Ladle the soup into bowls and serve hot.