One-Pot Chicken and Kale Soup with Creamy White Beans

Quick and comforting, this chicken and kale soup recipe is as nourishing as it is easy to make.

When it comes to quick, easy, and Mediterranean Diet healthy soup recipes, this chicken and kale soup with creamy white beans is at the top of my list.

Beans, whether canned or dried, are a staple in my diet because I eat the Mediterranean way, and beans are a staple in the Mediterranean Diet. Which means affordable, easy-to-use, healthy, and super-satisfying recipes like this one are on the regular rotation.

Beans, like other legumes, are also a great source of plant-based protein, fiber, and iron. That’s why I use them regularly in many of my soup recipes, including Ribollita, an Italian white bean soup, and this vegan Mediterranean White Bean Soup.

In today’s recipe, two humble cans of white beans along with chicken, kale, and fragrant spices like coriander, cumin, and red pepper flakes are transformed into a delicious one-pot dinner. This satisfying weeknight dinner checks all the boxes, and you’ll love the flavor.

Chicken and Kale Soup Ingredients

A few simple, easy-to-find ingredients come together in this one-pot white bean chicken soup with kale:

• Chicken: You can use either thighs or breast meat. I like to use a combination. Cut the chicken into bite-sized pieces before cooking. First, I brown the chicken in a little extra virgin olive oil. It’s a great way to develop flavor right off the bat.
• Yellow onions and garlic cloves are soup-base powerhouses. They provide the foundation of flavor upon which all the other ingredients are built.
• Seasonings: This is no plain soup recipe! I’ve built layers of flavor spices like coriander, cumin, rosemary, and a pinch of red pepper flakes.
• Canned white beans: Either great northern or cannellini beans will work here. However, I find cannellini beans to have more of a nutty taste and a creamier, more tender texture. For a shortcut, I used canned beans, but if you have the time and want to start with dry beans, you certainly can.
• Chicken or vegetable broth will both work in this recipe. You can use store-bought if you’re tight on time but both homemade chicken stock and vegetable broth are a great way to make the most of your kitchen scraps and upgrade your soup game.
• Kale: You’ll need about 8 ounces of kale in this recipe, and I like to trim the thick stems, then chop the kale into thin strips. If you don’t love kale, a handful of baby spinach will work; just throw them in toward the end of the cooking time.
• Parmesan rind is the secret ingredient that brings all the umami and richness to this white bean chicken soup. Since I last used a small cheese rind in this minestrone soup, I’ve been keeping those last bits of Parmesan cheese for such soupy occasions. So good, and nothing goes to waste!
• Fresh lemon juice: A squeeze of fresh lemon juice to round out the flavor, adding just enough zing to wake everything up.
• Extra virgin olive oil: Once the soup is transferred to serving bowls, I like to add a drizzle of this Early Harvest extra virgin olive oil for that added bit of velvety, rich finish.

How to make white bean and kale soup on the stovetop

I almost always make this soup on the stovetop because it literally takes 30 minutes or less. Here is how (print-friendly recipe below):

• Sear the chicken. Set a large soup pot or Dutch oven over medium heat and add about 2 tablespoons of olive oil. You want to coat the bottom in a thin layer of oil. Once the oil begins to shimmer, add the chicken and season with salt and pepper. Cook, stirring regularly, until browned, about 5 to 7 minutes. Transfer the chicken to a plate and set it aside.
• Make the aromatic base for the soup. In the same pot set over medium heat, add the onions and saute for about 4 minutes, tossing regularly until softened (add a little more olive oil if the pot gets dry). Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir until aromatic, 30 seconds to 1 minute.
• Add the remaining ingredients. Add the beans, and use the back of a wooden spoon to mash about half of them on the side of the pot. Return the chicken to the pot, then add the broth, kale, and Parmesan rind.
• Boil, then simmer. Raise the heat and bring to a boil for 5 minutes. Skim any foam that bubbles up on top, then turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breathe. Cook for 25 minutes, or until everything is cooked through and the kale softens to your liking.
• Finish and serve. Remove the cheese rind and stir in the lemon juice. Taste and adjust seasonings, adding more of any of the spices used to your liking. Transfer to serving bowls and add a drizzle of extra virgin olive oil.

What to Serve with Soup

A one-pot meal means you don’t need to add more, and for me, a good piece of crusty bread like a baguette or this no-knead olive bread, served alongside this chicken, kale, and white bean soup, seals the deal.

However, it’s never a bad idea to start with a little salad like this simple butter lettuce salad, especially if you’re trying to stretch a meal. And if you’re a dessert person, these chocolate-covered dates are alwasy a nice way to finish a dinner with something sweet.

Nourishing Chicken Soup Recipes You’ll Love

Soups and Stews

Chicken Gnocchi Soup

Soups and Stews

Soupe Jo (Persian Chicken Barley Soup)

Soups and Stews

Chicken Vegetable Soup

Greek

Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

Browse all Mediterranean recipes.

 Visit Our Shop.

*This post first appeared on The Mediterranean Dish in 2019 and has been recently updated with new information for readers’ benefit