Easy Chicken Soup – beans + kale

Chicken Soup

Hello there! Working on doing some different things in 2017 on the blog. Time to share a little more often but things that excite me. Good food and clean eating are some of those things. So here goes!

Cooking isn’t always my jam but honestly, eating is for sure. Can you relate? Since we downsized in 2016 and moved into a townhouse we had to part with some things that I truly miss. One of those was a gas stove. I can somewhat cook when gas is involved but electric is posing a really BIG challenge for me. {Insert big THANK YOU to the hubby who has mastered the electric cooktop stove}!

So the stove is a challenge and sometimes when I find great recipes on Pinterest that is a challenge too. I realize I’m missing an ingredient or two and yet I want to try to make it work. Does that ever happen to you? Not feeling a trip to the store so I just learn to work with what I have on hand. Well, what I have discovered is that I can improvise on a recipe and make it my own. That’s exactly what I’m sharing with this Chicken Soup {w/white beans +kale} recipe.

Here’s the ingredients that I had on hand to make the Chicken Soup w/beans + kale.

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Easy Chicken Soup + White Beans & Kale
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Ingredients

  • 3 tablespoons olive oil
  • 2 cups onion, peeled and diced small (about 2 medium/large onions)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 64 ounces (8 cups) low-sodium chicken broth
  • 3 to 4 cups shredded cooked chicken
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 2 cups chopped kale

Instructions

  1. Using a Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat until vegetables begin to soften. Stir occassionaly.
  2. Add the chicken broth, shredded chicken, cannellini beans, garlic powder, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
  3. Add the kale, and boil 1 to 2 minutes, or until kale has wilted.
  4. Taste soup and add herbs if desired., to taste. Add water to thin soup if desired.
  5. Garnish with green onions is desired.
  6. Serve immediately with crackers or crusty bread.
  7. Soup will keep in refrigerator for several days. Also freezes well.
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http://astylishfit.com/easy-chicken-soup-beans-kale/

The original recipe can be found here. It should make about 14 servings. I would say a serving should be about 1 – 1 1/2 cups. I measured this in terms of the 21 Day Fix containers. Here’s how I broke it down and recorded it for my fitness/nutrition purposes:

1 red // 1-2 green // 1 yellow // 1 tsp.

Hope you enjoy!

Where I’m linking up.

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  • I love a good 'chunky' soup!
  • Yum! All I'm craving after the holidays is healthy food and this soup sounds delicious!
  • Laura
    I am not a fan of kale, but heard that it is great in soup. I need to try this! I love a good soup in the winter. It warms you right up. And I am all for any way to make something healthy!
  • This looks great! And so simple, I need simple and healthy in my life right now.