Best Chicken And Kale Soup With White Beans Recipes

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP

Kale, Cannellini Bean and Chicken Sausage Soup image

Provided by Bev Weidner

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
4 Italian chicken sausages (about 12 ounces total), sliced on the bias 1/4-inch thick
6 cups low-sodium chicken broth
One large Parmesan rind (about 2 1/2 ounces) plus freshly grated Parmesan, for serving
Two 15.5-ounce cans cannellini beans, drained and rinsed well
1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
Kosher salt and freshly ground black pepper
8 ounces chopped kale (about 8 cups)
1/3 cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
Crusty bread, for serving

Steps:

Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

CHICKEN AND KALE SOUP WITH WHITE BEANS

Chicken and Kale Soup with White Beans image

This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green hues of chopped kale and oregano offer bright contrast.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, cut into 1/4-inch pieces
1 shallot, finely chopped
1/4 cup all-purpose flour
2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup
2 medium russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
2 parsnips, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, cut into 1/2-inch pieces (about 2 cups)
1 dried bay leaf
1 whole chicken breast
1 bunch fresh kale, stems discarded, leaves cut into 1-inch pieces
2 teaspoons finely chopped fresh oregano, or 1 teaspoon dried
1 can (15 1/2 ounces) white beans, rinsed and drained
2 cups low-fat (1 percent) milk

Steps:

In a large high-sided skillet or Dutch oven, heat the butter and oil over medium heat. Add onion and shallot; cook until translucent, about 8 minutes. Stir in flour, and continue stirring until thoroughly combined, about 1 minute.
Stir in the chicken stock, and add potatoes, parsnips, turnip, bay leaf, and chicken breast. Cover, and bring to a simmer over medium-high heat. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
Transfer chicken to a cutting board. Let stand until cool enough to handle. Pull meat from bones, and cut into 1/2-inch pieces. Return chicken meat to skillet, and add kale and oregano. Cook until kale is tender, about 20 minutes.
Add beans to skillet, and cook 10 minutes. Stir in milk; cook just until heated through, about 5 minutes. Do not let soup boil or milk may curdle. Remove from heat, and discard bay leaf. Serve hot.

CHICKEN, KALE, & WHITE BEAN SOUP

Chicken, Kale, & White Bean Soup image

Quick, hearty, soup that my family loves. Hope yours will, too.

Provided by Tara Pacheco @tnj2008

Categories Chicken Soups

Number Of Ingredients 10

Ingredients

1 - whole roaster chicken, cooked & deboned.
6 quart(s) water
3 package(s) goya powdered chicken bouillon
1 large sweet onion
4 tablespoon(s) minced garlic
3/4 box(es) small pasta
1 pound(s) fresh kale, chopped
2 can(s) small white beans
4 tablespoon(s) olive oil
- salt and pepper, to taste

Steps:

Heat oil over medium heat on your stove top in a large soup pan. Peel onion. Add to food processor and mince until very fine. Add onion and garlic to hot pan and cook through, being careful not to burn your garlic. Lower heat if necessary.
Add water to the pot and bring to a boil. Then, add your pasta and bouillon. Allow water to return to a boil before adding your next ingredients.
Next - add in your chicken, kale, and beans. Season with salt and pepper. Allow to boil for 20-30 minutes.

LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE

Lemony Chicken Soup with Farro, White Beans, and Kale image

Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.

Provided by Katherine Sacks

Categories 30 Days of Groceries Soup/Stew Chicken Grains Lemon Juice Garlic Bean Kale Dill Dinner Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Steps:

Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
Do Ahead
Soup can be made 2 days ahead. Chill in a resealable container.