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White Bean and Chicken Soup with Kale

A bowl of white bean and chicken soup with kale, carrots, and ditalini pasta, garnished with fresh herbs, served with a slice of crusty bread on the side.
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Warm, hearty, and packed with flavor, this white bean and chicken soup with kale is the ultimate comfort food. Easy to make and loaded with protein, fiber, and nutrients, it’s a feel-good meal perfect for busy weeknights or meal prep!

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 small onion, diced (or 1 cup frozen diced onion for quicker prep)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 medium carrots, sliced (or 1 cup pre-sliced carrots)
  • 1 teaspoon dried rosemary leaves
  • ½ teaspoon dried sage
  • ½ teaspoon thyme leaves 
  • ¼ tsp smoked paprika
  • Salt and pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) white beans (e.g., cannellini or great northern), drained and rinsed
  • 1 cup ditalini or other small pasta
  • 2 cups chopped kale (or 1 cup frozen kale or spinach)
  • Juice of 1/2 lemon (optional, for brightness)
  • Optional toppings: grated Parmesan, crushed red pepper flakes, or fresh parsley

Instructions

  1. Heat half of the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. After the chicken is browned (it doesn’t need to be fully cooked through yet) remove it from the pot and set it aside. 
  3. In the same pot, add the diced onion and carrots. Cook for 3–5 minutes, stirring occasionally, until softened. Stir in the garlic, Italian seasoning, smoked paprika (if using), and an extra pinch of salt and pepper. Cook for 30 seconds, until fragrant.
  4. Pour the chicken broth into the pot and add the chicken and white beans. Bring the pot to a gentle boil, then reduce the heat to medium-low and simmer for 6-7 minutes. Add the pasta and simmer for an additional 5 minutes or until the chicken is fully cooked through.
  5. Stir in the chopped kale and let the soup simmer for another 2-3 minutes, or until the kale is tender.
  6. Taste the soup and adjust the seasonings as needed, adding a squeeze of lemon juice to brighten it up!

Notes

Note on pasta: For best results, cook the pasta separately if you plan to freeze the soup or make ahead for meal prep, as it can become mushy when reheated.

Nutrition

Find it online: https://graciouslynourished.com/white-bean-and-chicken-soup-with-kale/