White Bean Chicken Soup
Tender pulled chicken, creamy white beans, wilted kale, and rosemary in a clear golden broth — the pot of soup you will make every week through winter
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🛒 Ingredients
- 1.5 lbs chicken breasts
- 2 cans (15 oz each) drained white cannellini beans
- 3 cups roughly chopped kale
- 1 diced onion
- 4 cloves minced garlic
- 6 cups chicken broth
- 1 sprig fresh rosemary
👨🍳 Instructions
- 1Heat olive oil in a large pot; cook onion 5 minutes, then add garlic and rosemary for 1 minute
- 2Add whole chicken breasts and broth; bring to a boil then reduce to a steady simmer
- 3Cook chicken 20 minutes until cooked through; remove and shred with two forks
- 4Discard rosemary sprig; stir beans into the pot and simmer 5 minutes
- 5Add kale and cook until just wilted, about 3 minutes
- 6Return shredded chicken to the pot, season with salt and pepper, and serve
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