Simple, Hearty Chicken Soup

Simple, but Hearty Chicken, White Bean, and Kale Soup

On the last night before fall, I find myself craving warm, nourishing soups that stick to your ribs and keep you cozy. So, tonight, I made this delicious Chicken, White Bean, and Kale Soup — an easy, wholesome dish that’s perfect for weeknights or prepping in advance. Best of all, it’s packed with flavor, protein, and veggies, making it a meal everyone will love.

Ingredients

The Soup:

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
½ tsp dried thyme
1-2 stalks celery, sliced
2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 quart chicken low-sodium stock
1 can white beans, rinsed and drained
2 cooked chicken breasts, shredded (grilled or sautéed)
A few handfuls of chopped kale
1.5 tbsp white wine vinegar (or similar vinegar)
Salt and pepper, to taste

For Garnish:

2 tbsp chopped parsley
2 tbsp finely grated Parmesan cheese

How to Make It:

1. Cook the Chicken:
Start by preparing your cooked chicken. I grilled mine, but sautéing works just as well. Let the chicken rest, then shred it with two forks and set aside.

2. Sauté Aromatics:
Heat the olive oil in a large pot over medium-low heat. Add the diced onion and cook for 8-10 minutes until softened. Stir in the garlic and thyme, cooking for about 1 minute until fragrant.

3. Add Veggies & Simmer:
Toss in the sliced celery, carrots, and potatoes. Season with 1 teaspoon of kosher salt and ¼ teaspoon ground pepper. Stir well, then pour in the chicken stock. Turn the heat up to medium-high and bring to a boil. Reduce the heat and let it simmer gently for 15 minutes, stirring occasionally.

4. Add Beans & Chicken:
Stir in the rinsed white beans and cook for another 5 minutes. Add the shredded chicken, then toss in the chopped kale. Continue to cook for about 3-4 minutes until the kale wilts and the flavors meld. Remove the soup from heat.

5. Finish and Serve:
Stir in the white wine vinegar to brighten the flavors. Taste and adjust salt and pepper if needed. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan.

Final Thoughts:

This Chicken, White Bean, and Kale Soup is comfort in a bowl — warm, nourishing, and easy to adapt with what you have on hand. It’s perfect for chilly evenings and makes great leftovers for the next day. I love knowing I’ve got a nutritious, satisfying meal waiting, especially during this cozy season.

Enjoy your comforting bowl of fall goodness!