Chicken, White Bean & Kale Soup with Bone Broth

Cool evenings call for something warm, hearty and uncomplicated. This chicken, white bean and kale soup brings together tender chicken, creamy beans and vegetables in a savoury bone broth base. A squeeze of lemon at the end keeps it bright.

At HOTRO.ca, we like recipes that make good ingredients useful on an ordinary weeknight. This one needs a single pot, familiar vegetables and about 40 minutes.

Serves: 4
Prep: 15 minutes
Cook: about 25 minutes

Ingredients

• 500 g boneless chicken breast or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, finely chopped
• 1 teaspoon dried or fresh thyme
• 1 litre Nourish Yourself Chicken bone broth
• 250–500 ml water, as needed
• 2 cans white beans, about 540 ml each, drained and rinsed
• 3 packed cups chopped kale, tough stems removed
• 1 tablespoon lemon juice, plus more to taste
• Salt and freshly ground black pepper, to taste
• Optional: chopped parsley and crusty (sourdough) bread to serve

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery. Cook for 7–8 minutes, stirring occasionally, until the onion softens.
2. Add the garlic and thyme. Stir for 30 seconds, then pour in the broth and 250 ml water. Bring to a gentle simmer.
3. Add the chicken and beans. Return to a simmer and cook gently for 12–15 minutes, stirring occasionally. Check several of the largest chicken pieces with a food thermometer: they must reach an internal temperature of 74°C. Continue cooking if necessary.
4. Add the kale and simmer for another 3–5 minutes, until tender. Add more water if you prefer a lighter soup.
5. Remove from the heat and stir in the lemon juice. Taste before adding salt, especially if your broth is already seasoned. Finish with black pepper and parsley, if using.

Make it your own

For a thicker soup, mash a few spoonfuls of beans against the side of the pot before adding the kale. Spinach works instead of kale; stir it in during the final minute. If using already-cooked chicken, add it near the end and heat it thoroughly to 74°C rather than simmering it for the full cooking time.

A useful next-day lunch

Divide leftovers into shallow containers and refrigerate within two hours. Keep refrigerated for up to three days, or freeze in meal-sized portions. Reheat to 74°C, adding a little water if the beans have thickened the broth.

Start with ingredients you enjoy

Choose your chicken and bone broth from HOTRO.ca, then add beans and whichever leafy greens you have on hand. Serve with bread for dipping, and you have a practical, comforting dinner without a complicated shopping list.