Ingredients
| Ingredient | Amount |
|---|---|
| Boneless chicken breasts | 1 lb |
| Canned cannellini beans | 2 cans |
| Kale | 1 bunch |
| Carrots | 3 |
| Celery | 2 stalk |
| Yellow onion | 1 |
| Garlic | 3 cloves |
| Chicken broth | 32 oz |
| Lemon | 1 |
| Olive oil | 1 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Dice the onion, carrots, and celery. Warm 1 tbsp oil in a pot over medium and soften them with the minced garlic, 6–8 minutes.
- Add the broth and the whole chicken breasts. Simmer until the chicken is cooked through, about 15 minutes, then lift it out, shred, and return it.
- Add the drained cannellini beans and the chopped kale. Simmer until the kale is tender, about 5 minutes.
- Finish with a good squeeze of lemon, salt, and pepper.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Chicken and Kale Soup with White Beans
The Mediterranean Dish
The reference for the brothy chicken-bean-kale base.