Name: High Protein White Bean and Kale Soup with Shredded Chicken
Cook time: 40 min
Total time: 40 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 large bunch of lacinato kale, stems removed and chopped; 6 cups low-sodium chicken bone broth; 1 large yellow onion, diced; 3 medium carrots, sliced into rounds; 2 stalks celery, chopped; 4 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 tablespoon fresh lemon juice; Salt and black pepper to taste; Optional: Grated Parmesan cheese for serving

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
2 cans (15 oz each) cannellini beans, drained and rinsed
1 large bunch of lacinato kale, stems removed and chopped
6 cups low-sodium chicken bone broth
1 large yellow onion, diced
3 medium carrots, sliced into rounds
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Optional: Grated Parmesan cheese for serving

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Instructions

Start by prepping all your vegetables to make the cooking process seamless. Dice the onion, slice the carrots into thin rounds, and chop the celery. Mince the garlic cloves and set them aside. Thoroughly rinse the cannellini beans in a colander. For the kale, strip the leaves away from the tough woody stems and chop them into bite-sized ribbons. Having everything ready before you turn on the heat ensures the garlic won’t burn and the vegetables cook evenly.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 to 7 minutes until the onions are translucent. Stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant. Pour in the chicken broth and add the raw chicken breasts. Bring the liquid to a gentle boil, then reduce the heat to low and simmer for 15 to 20 minutes. Once the chicken is cooked through (reaching an internal temperature of 165°F), remove the breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot along with the rinsed white beans and chopped kale. Stir the soup and cook for another 3 to 5 minutes until the kale is wilted and bright green. Stir in the fresh lemon juice to brighten the flavors and season generously with salt and pepper. Ladle the hot soup into deep bowls. Top with a sprinkle of grated Parmesan cheese or a pinch of red pepper flakes if you want a little kick. Serve immediately with a side of crusty whole-grain bread.

Cook Time: 40 minutes