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

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Chicken Kale Soup — This chicken soup with kale is easy, hearty, and healthy. It’s packed with flavor, texture, and is a full meal in itself!!

large pot of white bean and kale soup

Hearty Chicken and Kale Soup Recipe

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

This chicken and kale 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.

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

bowl of white bean and kale soup with spoon resting on top

Chicken Kale Soup Ingredients

To make this chicken kale white bean soup, you’ll need:

  • Olive oil
  • Vidalia onion
  • Celery 
  • Green cabbage
  • Garlic 
  • Chicken broth
  • Shredded cooked chicken
  • Cannellini beans
  • Dried parsley and oregano
  • Salt and pepper
  • Kale
  • Zucchini 
  • Lemon juice

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

bowl of white bean and kale soup

How to Make Chicken and Kale Soup

This is such a quick and easy kale chicken soup recipe! Here are the basic recipe steps:

  1. In a large dutch oven, sauté the onion and celery until soft.
  2. Add the cabbage and continue to cook until slightly wilted.
  3. Add the garlic and sauté until fragrant. 
  4. Add the remaining ingredients and bring to a boil.
  5. Let the mixture boil until the chicken is warmed through, the zucchini has softened, and the kale has wilted. 
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!!

Can I Use Different Greens in This Soup?

Yes, this chicken and kale soup recipe is fairly flexible in that regard. If you don’t have kale on hand, spinach or a similar leafy green may be substituted. 

Can I Freeze the Soup? 

Yes, this soup will last up to 6 months in the freezer. I recommend freezing it in smaller containers so you can reheat one or two portions at a time. 

Chicken, White Bean and Kale Soup — This white bean and kale soup soup is easy, hearty, and healthy. It’s packed with flavor, texture, and is a full meal in itself!

Tips for Making Chicken and Kale Soup

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.

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.

Before adding the kale to the soup, remove the center rib. That part is extremely tough to chew and shouldn’t be added to this soup (use just the kale leaves). 

Chicken, White Bean and Kale Soup — This white bean and kale soup soup is easy, hearty, and healthy. It’s packed with flavor, texture, and is a full meal in itself!

What to Serve with the Soup

Serve the kale chicken soup with your favorite bread or rolls for dipping, or a side salad for some extra veggies and freshness. Here are my suggestions for side dishes:

Recipe Video Tutorial

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4.58 from 110 votes

Chicken Kale Soup

By Averie Sunshine
This white bean and kale soup soup is easy, hearty, and healthy. It’s packed with flavor, texture, and is a full meal in itself!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
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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)

Instructions 

  • 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.
  • Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.
  • Add the agarlic and sauté for another 1 to 2 minutes.
  • 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.
  • Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
  • 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 up to 5 days or in the freezer for up to 4 months.

Notes

  • Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Nutrition

Serving: 1, Calories: 657kcal, Carbohydrates: 40g, Protein: 60g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 17g, Cholesterol: 184mg, Sodium: 6517mg, Fiber: 8g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    This was amazing! I have never left a recipe review before, but this was so easy and so delicious, that I had to comment. My whole family enjoyed this. My husband and I ate this for dinner and lunch twice in one week! Gave plenty of leftovers which is always my favorite! Will be making another batch tomorrow.

    1. Thanks for the 5 star review and glad you loved it enough to leave your first ever recipe review/comment!

  2. 5 stars
    I’ve made this soup plenty of times and always turns out sooo good! I even made it for a soup competition and won first place!

  3. 5 stars
    I made this so many times! I’ts become my go to for soup. I also tried to make it in an instant pot and it came out wonderfully as well! It’s a huge hit in the family ^^ Thank you!

    1. Thanks for the 5 star review and glad this is your go-to soup and that it comes out great in the instant pot as well!

  4. 5 stars
    Made this tonight and it was Fabulous! Omitted zucchini just because I didn’t feel like going to the store and added a dash of lemon pepper seasoning because one commenter mentioned it and it sounded great so I did. Amazing bursts of flavor and healthy, Yep! I’ll keep it!!

    1. Thanks for the 5 star review and this was a winner! Lemon pepper is great in here and yes a flexible recipe. No need to go to the store just for a zucchini :)

  5. 5 stars
    This was a good hearty soup. I substituted spinach for kale. This definitely on my list of soups to make again.

  6. This was a very delicious recipe and I am not really a soup person. I used ground chicken, left out the zucchini and added a couple dashes of cayenne pepper. Definitely keeping this recipe

  7. Any idea what the nutrition on this is? I made it last night and it was amazing. I’ve never had cooked kale, I always eat it raw in smoothies and was reluctant since I do not like cooked spinach, however this was just delicious! Thanks for sharing your recipe.

    1. There is a button that says NUTRITION underneath the recipe. It’s very approximate though…I mean someone could get 16 servings from this pot and another family could get 8. In general, I think this is a very healthy soup though!

  8. It snowed in the south today and that means soup! I didn’t want to go get a rotisserie chicken so I did make this partially in the crock pot. I used 5 thighs. I trimmed most of the fat and skin, seasoned them with salt and pepper and put them in the crock pot. I sauteed the onions, celery and garlic in the olive oil and added them, along with half the chicken stock and the spices, to the crock pot and let it cook on low all day. It smelled divine! When I was ready to make dinner I scooped out thighs and put them on a platter to cool. Then I poured the yummy broth into my stock pot and added the rest of the ingredients except for the kale and zucchini. While that boiled, I discarded the bone (the meat just fell off) and skin, diced the meat, and added it to the pot. Then I finished the dish. My husband could not stop complementing it. It was perfect for this snowy night!

    1. I think you get all the compliments on this one since you improvised it into the Crock Pot and then transferred it into a stockpot. Sounds like a winner and glad you loved it!

    1. It’s a technical glitch that my team is working on. But it has nothing to do with signing up for emails…the two are unrelated and you can always un-subscribe with one click at any time.

    1. Soup generally freezes pretty well. However the kale may get a little softer after the thawing process. Just guessing here.

  9. Can’t wait to try this soup plus several of the others that you have posted — thanks for posting them. Love the way you publish, too! BTW — San Diego is our favorite vacation destination .. just a bit jealous!!

  10. Let me start by saying my fiancé and I are not soup people. I fall in the “soup is not a meal” camp. But, I decided to give this recipe a try anyway because it looked hearty and healthy. OMG. We both raved about it – it was so delicious! I did make a few small tweaks: added sliced carrots at the beginning (with the onions and celery), a dash of red pepper flakes, and a dash of lemon pepper (in addition to the fresh squeezed lemon juice). The soup was amazing and we have leftovers for days! So happy I tried this recipe…excited to try a few more now!

    1. I’m so glad you loved the soup and went out on a limb and gave it a try! I love your tweaks, lemon pepper and red pepper flakes, can’t go wrong there.

      All of my soups, even the vegetarian/vegan ones, are still satisfying. You definitely will feel full and not like you’re missing a meal. LMK what you try next!