Lemon Chicken and White Bean Soup with Kale
My version of lemon chicken soup with beans is rich in chicken flavor but also light featuring fresh lemon and spring herbs. This one-pot recipe comes together in just 40 minutes, making it the perfect cozy weeknight meal!
Servings: 4
Calories: 436kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 leeks white and light green parts only, thinly sliced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 2 15-ounce cans cannellini bean drained and rinsed
- 1 bay leaf
- 2 cups chopped kale stems removed
- 1 lemon zest and juice
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh dill
Instructions
- Season the chicken thighs with salt and pepper. Heat the oil in a large stock pot. Sear the chicken on both sides, 3 to 4 minutes until golden brown. Remove the chicken and set aside.
- In the same pot, add the leeks, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic, and cook for another minute until fragrant.
- Return the chicken thighs to the pot. Add the chicken broth, white beans, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
- Remove the bay leaf and chicken thighs.. Shred the chicken with two forks, and return the shredded chicken to the pot.
- Stir in the chopped kale and cook for 5 minutes, until wilted.
- Stir in the lemon and fresh herbs. Season to taste with salt and pepper.
Notes
- Substitute any white bean like great northern beans.
- You can substitute cooker rotisserie chicken for the thighs to save time.
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