Description
This vibrant chicken kale soup is the ultimate comfort food, blending tender shredded chicken, fiber-rich white beans, and fresh, iron-packed kale in a savory, clear broth. It is a nutritious, one-pot meal that captures rustic Mediterranean flavors while remaining simple enough for a busy weeknight. Naturally filling and packed with fresh vegetables like cabbage and zucchini, this wholesome stew feels like a warm hug in a bowl, perfect for families seeking a quick, clean, and deeply satisfying dinner.
Ingredients
3 tablespoons olive oil
2 cups Vidalia onion, finely diced
1 cup celery, thinly sliced
2 cups green cabbage, sliced into ribbons
4 garlic cloves, minced
64 ounces low-sodium chicken broth
3 cups shredded cooked chicken
15 ounces cannellini beans, rinsed and drained
1 medium zucchini, diced
4 cups fresh kale, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large Dutch oven over medium heat.
Add the diced onion and celery, sautéing until softened.
Stir in the cabbage and garlic, cooking for another 3 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Add the shredded chicken, cannellini beans, and zucchini.
Simmer for 10-15 minutes until the zucchini is tender.
Stir in the fresh kale and cook for 2-3 minutes until wilted and vibrant.
Season with salt and pepper to taste before serving hot.
Notes
Use leftover rotisserie chicken to speed up the process. If you have extra vegetables like carrots in the fridge, feel free to add them. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg