White Bean and Chicken Soup with Kale

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!

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Course: Soup

Prep Time: 15

Cook Time: 35

Servings: 7 cups

Calories: 394kcal

Author: Kelsey Kunik, RDN

Ingredients

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 teaspoon 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 ½ lemon optional, for brightness
Optional toppings: grated Parmesan crushed red pepper flakes, or fresh parsley

Instructions

Heat half of the olive oil in a large soup pot or Dutch oven over medium heat.
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.
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.
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.
Stir in the chopped kale and let the soup simmer for another 2-3 minutes, or until the kale is tender.
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.

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