Chicken & Cannellini Soup with Kale

by Chrissy

If it wasn’t for consuming a large bowl of this soup before writing this post, I am fairly positive that my fingers would be icicles. When it drops into the 30’s by Southern California’s coastline, I know that it has to be absolutely frigid everywhere else.

Fear not! There’s nothing like a little homemade soup to warm up the body & soul…and restore to functional use in no time at all.

The pleasant mixture of sage and leek, kale and lemon, the flavors are perfectly savory with a pleasant tangy bitterness.

Don’t you dare forget the garnish of Parmesan cheese, either. It is a marvelous addition to a chicken soup like this.

The beans and chicken provide hearty protein and substance, which is just what your body will need to operate in sub-zero temperatures of the frozen tundra that your house probably feels like if you don’t run the heater. You can only put so many layers on before you look like a coat rack mixed and feel like a giant marshmallow.

Go ahead, warm up with this crock of soup.

 

Chicken & Cannellini Soup with Kale

Print Recipe!

Serves 5-6

Ingredients:

1 1/2 Tbsp olive oil

1 clove garlic, minced

2 leeks, white and light green parts only, cut into 1/4-inch rounds, cleaned well

1 Tbsp fresh sage, chopped

6 cups low-sodium chicken broth

2 Tbsp fresh lemon juice

1 15-ounce can cannellini beans, drained and rinsed

2 cups kale, de-stemmed, coarsely chopped

2 large chicken breasts, cooked and shredded (about 2 cups)

Olive oil and poultry herb seasoning (for chicken, see below)

Salt

Pepper

Parmesan cheese, for topping

 

Directions:

Heat 1 ½ Tbsp olive oil in a Dutch oven, or a heavy bottomed pot, over medium-high heat. Add garlic and cook for 20-30 seconds before adding leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue to cook, about 1 minute. Stir in chicken broth and increase heat to high. Add the kale and lemon juice, cover and bring to a boil.

Meanwhile, season chicken breasts with a drizzle of olive oil, a pinch of salt and pepper on both sides and sprinkle with dried poultry herb seasoning. Cook in a skillet for about 5-6 minutes on both sides, on medium-high heat. Depending on the thickness of each breast, you may have to adjust the time, but the middle should be opaque and juices should run clear when it is done. Let sit on cutting board for a couple of minutes, before shredding the chicken with forks.

Add cannellini beans, lemon juice and shredded chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Top each bowl with 2 tsps of Parmesan cheese and serve hot.

 

From the Little Yellow Kitchen,

Chrissy

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2 Comments to “Chicken & Cannellini Soup with Kale”

  1. I see so much kale used in recipes now, and I think it’s about time! I find kale somehow so much more subtantial! Easy kale thing I do from time to time, is just put it on a baking tray, sprinkle with olive oil, roast in the oven and once ready, sprinkle with salt! healthy alternative to potato chips!

  2. Looks perfect for this chilly weather and some family members getting over the flu!