An EASY soup that's both HEALTHY and HEARTY!! Loaded with tender chicken, vegetables, garbanzo beans, and more! Ready so fast and it's perfect for busy chilly winter weeknights!!
1extra-large sweet Vidalia or yellow onionpeeled and diced small
2-3large stalks celerydiced small
4garlic clovespeeled and finely minced or pressed
1poundboneless skinless chicken breastraw, diced into small pieces
1tablespoonItalian seasoningor to taste
1teaspoonfreshly ground black pepperor to taste
one 15-ounce can fire-roasted tomatoesdo not drain
12ouncesartichoke heartsI use frozen
64ounces8 cups low-sodium chicken stock
1small zucchinidiced small, optional
one 15-ounce can garbanzo beansdrained and rinsed (I used no-salt added)
leavesfrom 4 large stalks of kaletorn into bite-sized pieces (discard the center thick rib)
kosher saltto taste (I used almost 2 tablespoons because I used low/no sodium products)
1 to 2tablespoonslemon juiceoptional but recommended (brightens up the flavor)
pinchof cayenne pepperoptional and to taste
Instructions
To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7-8 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic, chicken, evenly sprinkle with Italian seasoning, pepper, and sauté for about 3 minutes, or until chicken is about two-thirds of the way cooked through; stir nearly constantly to ensure even cooking.
Add the tomatoes and juice, artichokes, chicken broth, optional zucchini, and boil about 5 minutes, or chicken is cooked through.
Add the beans, kale, turn off the heat, and allow kale to wilt, about 1 to 2 minutes.
Taste the soup and add salt to taste. Depending on your preference for salt, and how salty your ingredients were (the stock, tomatoes, beans), the amount of salt will vary.
Optionally add the lemon juice, cayenne pepper (read the blog post while I highly recommend both), and serve immediately.
Notes
Artichokes: I used one bag of Trader Joe's frozen artichoke hearts and add them straight from the freezer; if using canned or jarred I recommend water-packed and drainedStorage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.Adapted from Easy 30-Minute Kale and White Bean Chicken Soup.