Chicken, Kale, and Bean Soup

Name: Chicken Kale and Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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

February 3, 2021September 7, 2021 by Spoorthy

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This recipe of Chicken Kale and Bean soup is inspired by Mediterranean Cuisine. This recipe of chicken kale and bean is one of the healthier, gluten-free, and quick recipes I have been making for years. It takes about 20 minutes to prepare the soup and just one pot to wash later. This protein-rich soup with beans and chicken is energizing and satisfying winter meal that both adults and kids will like.

All The ingredients used are most commonly stored items in the pantry and the refrigerator. You can replace the Kale with any other greens that you have in the fridge. Canned beans are used in this recipe to keep it simple and cook faster. If there is extra time on hand, soaking and cooking the beans works well.

Chicken Kale and Bean Soup

Author: Spoorthy
Total Time: 30 minutes
Yield: 8 servings

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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.