Description
This recipe is perfect for a busy week after work or cozy winter nights where we don’t have to spend that extra time making some complex dish. This recipe is on the stovetop as it is easier and quicker. It can be also made in an instant pot or crockpot. I will include the instructions for the instant pot and crockpot in the note section.
Ingredients
Chicken- ½ lb.
Onions- 1 (diced)
Garlic- 1 Tbsp
Kale- 1 cup
White Beans- ¾ cup (Great Northern Beans or Cannellini Beans)
Carrots- ½ cup (preferably baby carrots)
Oregano- 1 tsp (dried)
Red Chili Flakes- ½ tsp
Black Pepper- ¼ tsp
Salt- ¾ tsp or as needed to cook chicken and for the soup
Olive Oil- 1 Tbsp (to cook chicken) + 1 Tbsp (soup)
Coconut Milk- ¾ cup
Instructions
1. Take ½ lb. of boneless skinless chicken tenders or chicken breasts. Add 1 Tbsp of olive oil to the pan and cook the chicken on both sides with salt and pepper.
2. Transfer the cooked chicken to a plate and cut it into cubes.
3. In a pan, take 1 Tbsp of olive oil, add 1 Tbsp of chopped garlic, and one medium finely diced onions. Saute for two minutes or until the onions are soft.
4. Add 1 tsp of dried oregano, ½ tsp of red chili flakes, and salt to taste. Sauté for few seconds.
5. Now add ½ cup carrots, 1 cup kale, ¾ cup of white beans, and the prepared chicken. Mix everything well.
6. Add 3 cups of chicken broth to the soup. Add additional salt and pepper as needed.
7. Bring the soup to a boil for five minutes.
8. Add ¾ cup of light coconut milk, and bring it to boil for another two minutes.
9. Serve hot with bread.
Notes
It is easy to make this soup in an instant pot. First, cook the chicken with 1 Tbsp of oil in the saute mode. Add about 2 cups of chicken broth to the sauteed chicken and set it to a meat setting. Once cooked, take the chicken out and cut it into cubes. Save the leftover chicken stock. Wipe the pot clean, and turn on saute function. Add 1 Tbsp of olive oil, and follow the rest of the method like on the stovetop and add the previously cooked chicken cubes and stock back to the pot.
If using a crockpot to make the soup, adding the cut chicken on the bottom and then placing all the vegetables on the top helps to cook the chicken well.
Spinach or any other fresh greens can replace greens. Celery, Peas, and other vegetables can be a great addition to this soup.
The soup tastes better when served immediately. It does not store well in the refrigerator for more than a day.
Coconut milk is optional. It gives that extra creamy flavor. In traditional Medieterannian soups, coconut milk is usually not added.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 174 Kcal01
- Sugar: 1.93 g
- Sodium: 38 mg
- Fat: 8.32 g
- Saturated Fat: 4.204 g
- Unsaturated Fat: 0.693 g
- Trans Fat: 0.002 g
- Carbohydrates: 15.03 g
- Fiber: 3.9 g
- Protein: 10.98 g
- Cholesterol: 18 mg
Keywords: chicken kale and bean soup, chicken soup, winter soup, easy soup recipe, chicken and vegetable soup
