Easy 30-Minute Kale, White Bean, and Chicken Soup

My family loves soup and I love making it for them because with soup there are always leftovers. Bonus for the cook.

The soup is easy, ready in 30 minutes, hearty, and healthy.

Easy 30-Minute Kale, White Bean, and Chicken Soup - Loaded with juicy chicken, healthy kale, and tender beans! Easy, hearty, and satisfying! Love it when something healthy tastes so good!!

The soup is packed with flavor, texture, and even for those who think that soup can’t make a meal, this one will change your mind.

There are many recipes for sausage, kale, and white bean soup but I opted to go with the ease of using shredded rotisserie chicken.

Easy 30-Minute Kale, White Bean, and Chicken Soup - Loaded with juicy chicken, healthy kale, and tender beans! Easy, hearty, and satisfying! Love it when something healthy tastes so good!!

The beans add heartiness and protein while the kale, cabbage, and zucchini add texture. Even with soup I need texture and love anything green and the veggies are perfect.

And there’s sweet Vidalia onions, garlic, and celery for a flavor boost.

Easy 30-Minute Kale, White Bean, and Chicken Soup - Loaded with juicy chicken, healthy kale, and tender beans! Easy, hearty, and satisfying! Love it when something healthy tastes so good!!

I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the soup so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.

Easy 30-Minute Kale, White Bean, and Chicken Soup - Loaded with juicy chicken, healthy kale, and tender beans! Easy, hearty, and satisfying! Love it when something healthy tastes so good!!

Print Recipe

Easy 30-Minute Kale, White Bean, and Chicken Soup

The soup is easy, ready in 30 minutes, hearty, and healthy. It's packed with flavor, texture, and even for those who think that soup can't make a meal, this one will change your mind. To save time I used shredded rotisserie chicken. The beans add heartiness and protein while the kale, cabbage, and zucchini add texture. There's sweet Vidalia onions, garlic, and celery for a flavor boost.. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the soup so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.

Yield: about 14 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
  • 4 garlic cloves, peeled and finely minced
  • 64 ounces (8 cups) low-sodium chicken broth
  • 3 to 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • two 15-ounce cans cannellini beans, drained and rinsed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
  • 1 cup zucchini, diced small (from about 1 medium zucchini)
  • 1 tablespoon lemon juice, optional (brightens up the flavor)

Directions:

  1. To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  2. Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.
  3. Add the agarlic and sauté for another 1 to 2 minutes.
  4. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
  5. Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
  6. Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

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23 comments

  1. This looks like the perfect meal to me! I could almost pull this off without a trip to the store. I just need onion and wouldn’t want to leave it out. I’ve been on a big Vidalia kick– I caramelize a big batch almost every weekend and they don’t last very long.

  2. Soup is one of my favorite things. I love the combo of the beans and chicken – this makes me want to cozy up on the couch with a bowl and a book!

  3. This looks so good! i have a question though about the amount of broth needed.  Did you mean to write 32 ounces or 8 cups?  

  4. Such a wonderfully healthy soup recipe!

  5. All beautiful soups. Thank you Averie.

  6. oh yummy!!

  7. This looks good Averie!  I love kale in soups.  So hearty and delicious.

  8. Wonderful chicken soup recipe. Thanks a lot for sharing the recipe.

  9. Chicken soups are my ever favorites! Picture of this one dragged me to this page. :) No wonder! Also, love the addition of kale. thanks for sharing!

  10. Made this tonight and it was good! Great way to use up garden veggies, and love that it uses rotisserie chicken! Both my hubby and I thought that it needed a little something tho. Thanks for an easy and fresh-tasting dinner!

    • Glad you enjoyed the recipe overall and sometimes when I think something needs a little something I either try a touch more salt/pepper or sometimes a splash of lemon juice or apple cider vinegar, depending on my mood and what I think it needs, but everyone’s tastes are different.

  11. This was delicious and fresh! Nice way to use up a lot of garden veggies. I added some white balsamic vinegar and served with fresh grated parmesan and toasted slivered almonds! Delicious!

  12. I didn’t have cooked chicken on hand but plenty of turkey! This is going in my “go to” book! 

  13. Would this recipe convert to the crock pot with uncooked chicken breasts?

    • Possibly but I haven’t tried it that way so can’t say for sure. It’s a fast and easy soup to make and I think that putting it in the slow cooker could just turn it to mush and just create more work than you need bc it’s ready in 30 mins on the stove.

  14. This looks amazing! My hubby loves Kale (& our 2 rabbits), however I am trying to like it! Since I’m not a big pepper fan,  I am bound and determined to find some recipes that I will in turn love Kale. It’s so healthy! Going to the store tomorrow and I am picking up supplies!

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