chicken kale and white bean soup

Chicken, Kale and White Bean Soup

This soup has simple, clean flavors, and most of the cooking time is an unattended simmer.  It’s great when you don’t have a lot of hands-on time to cook!

Chicken, Kale and White Bean Soup

5 from 3 votes
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Protein: Poultry
Cut: Chicken Tenders
Diet: Dairy Free, Gluten Free
Course: Meal Prep, Soups/Stews
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people

Ingredients

  • 6 ea ButcherBox Chicken Tenders
  • 1 Tbsp olive oil
  • 1 small onion small diced
  • 2 ea carrots ¼” slices
  • 1 clove garlic minced
  • ½ bunch kale stems removed and roughly chopped
  • 3 Tbsp lemon juice
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tsp dried oregano
  • 1 15 oz can cannellini beans drained and rinsed
  • 1 48 oz carton chicken stock

Instructions

  • Preheat Dutch oven over medium-high heat.
  • Cut chicken tenders into bite-sized pieces.
  • Add oil to Dutch oven. Sauté chicken, onions, garlic, carrots, oregano, kosher salt and freshly ground black pepper until onions are transparent.
  • Deglaze with lemon juice and stir for 2 minutes.
  • Add kale, cannellini beans and chicken stock. Cover and simmer on low heat for 30 minutes. Enjoy!
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.