Chicken, White Bean, and Kale Soup

Slow cooker recipes are like a warm hug for your busy weeknights, and this Chicken, White Bean, and Kale Soup is no exception. Picture this: You come home after a long day, and the tempting aroma of savory soup fills the air. That’s the magic of slow cooking! This recipe combines tender chicken thighs, hearty white beans, and vibrant kale to create a dish that truly nourishes your soul. Plus, it’s simple enough to throw together in the morning, letting your slow cooker do all the hard work while you tackle your day. Friends and family will gather around the table, eager for a bowl of this comforting goodness. So grab your ingredients and get ready to whisk everyone away on a cozy, flavorful adventure with this delightful soup.

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

Slow cooking allows all the flavors in this Chicken, White Bean, and Kale Soup to meld beautifully. The long cooking time breaks down the collagen in the chicken thighs, making them tender and juicy. Furthermore, the combination of white beans and kale not only adds nutrition but also gives the soup a hearty texture that warms the soul. You’ll find that the flavors deepen and develop, creating a comforting broth that feels like a warm embrace. Each spoonful is packed with nutrients, and you may even find that leftovers taste even better the next day!

Why You’ll Love This Chicken, White Bean, and Kale Soup (Slow Cooker)

You’ll fall in love with this soup for its vibrant flavors and comforting warmth. It’s an easy, one-pot meal perfect for busy weeknights or cozy weekend dinners. The mushrooms, beans, and greens contribute not only to the taste but also keep the whole family feeling nourished and energized. Plus, washing up is a breeze since everything cooks in one pot! This recipe is sure to be a staple in your home, blending delicious and wholesome in every bite. Trust me, you’ll be going back for seconds!

Ingredients

• 3 bone-in chicken thighs, skin removed
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 medium carrots, chopped (about 2 cups)
• 5 cloves garlic, minced
• 1 (28-oz) can diced tomatoes, undrained
• 2 (15-oz) cans great northern beans, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons Italian seasoning
• 8 cups chicken broth
• 1 rind Parmigiano Reggiano cheese
• 6-8 cups kale, chopped into bite-size pieces
• Parmigiano Reggiano shavings, for serving

Cooking Instructions

Sear the Chicken

Heat a large skillet over medium-high heat. While waiting for it to become hot, season the chicken thighs with salt and pepper, ensuring every bite is flavorful. When the skillet is ready, add olive oil and then the chicken. Sear for 1-3 minutes per side until the chicken is nicely browned. This step not only enhances the flavor of the chicken but also gives the soup a deeper richness.

Combine Ingredients in Slow Cooker

Now, let’s bring the soup together! In your 6-7 quart crock pot, add the seared chicken along with the chopped onion, carrots, minced garlic, diced tomatoes (with juice), drained white beans, salt, pepper, Italian seasoning, chicken broth, and the Parmigiano Reggiano rind. Give everything a little stir to combine, making sure all those lovely flavors are mingling beautifully.

Slow Cook the Soup

Cover your slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. No peeking! Let the magic happen until the chicken is fully cooked and tender. As it cooks, the wonderful aroma will start to fill your kitchen, tempting everyone nearby.

Shred and Return Chicken

Once cooking time is up, carefully remove the chicken thighs from the crock pot. Using two forks, shred the meat, discarding any bones and skin. Return the shredded chicken to the pot, mixing it back into the delicious soup you’ve created.

Add Kale and Finish Cooking

Next, stir in the chopped kale. Cover the pot once more and cook for an additional 10-20 minutes until the kale becomes tender. This last step adds a burst of color and nutrition, making your soup even more delightful.

Serve and Enjoy

Now it’s the best part – serving! Ladle the soup into bowls and top with generous Parmigiano Reggiano shavings. Serve alongside some crusty bread for a meal that both warms and satisfies.

Serving Suggestions

Pair this Chicken, White Bean, and Kale Soup with a fresh garden salad or garlicky bread to elevate your dining experience. If you’re feeling adventurous, a side of roasted vegetables complements the flavors beautifully, adding more variety to your meal.

Tips for Success

1. For extra flavor, consider marinating the chicken in Italian seasoning and olive oil the night before to really amp up the taste.
2. Always adjust the seasoning to your taste; you may prefer more salt or extra Italian herbs depending on personal preference.
3. Don’t skip the Parmigiano Reggiano rind; it adds depth to the soup’s flavor, bringing everything together perfectly.

Variations

• Substitute chicken thighs with boneless, skinless chicken breasts for a lighter option.
• Add different greens like spinach or Swiss chard in place of kale to shake things up.
• Feel free to include your favorite veggies, such as bell peppers or zucchini, for added variety and nutrition.

Storage Tips

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, place in freezer-safe containers for up to 3 months. To reheat, simply place on the stove over low heat, adding a little water if the soup thickens.

FAQs

Can I use canned chicken instead of fresh chicken?
Yes, you can, though fresh chicken will provide a richer flavor and texture.

Is this soup gluten-free?
Yes, all the ingredients used in this recipe are gluten-free, but always check labels on your canned products just to be sure.

Can I cook this soup on the stovetop instead?
Absolutely! Just simmer all the ingredients for about 1 to 1.5 hours on the stove until the chicken is thoroughly cooked.

How can I make this soup spicier?
Feel free to add crushed red pepper flakes or diced jalapeños to kick up the heat.

Can I make this soup vegan?
Yes! Just replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

This Chicken, White Bean, and Kale Soup is not just a meal—it’s a comforting embodiment of home. Packed with wholesome ingredients, each spoonful brings warmth and satisfaction. So, as you savor every bite, remember that you can share this delicious goodness with friends and family or enjoy it all to yourself. Whichever you choose, enjoy the journey this amazing recipe takes you on.

Print