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–+ servings

Chicken, Kale and White Bean Soup

3.90 from 20 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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