Description
This high-protein, high-fiber chicken soup is packed with beans, kale, and tender chicken. A healthy, hearty, and easy one-pot meal perfect for any day.
Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 (15-ounce) can artichoke hearts, drained and chopped
- 1 (15-ounce) can cannellini beans (with liquid)
- 8 cups lower-sodium chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chopped lacinato kale (stems removed)
- 1 cup frozen peas
- 1 1/2 cups shredded cooked chicken breast
- 1 1/2 tablespoons lemon juice
- 1/4 cup shredded Asiago cheese
Instructions
- Heat olive oil in a large pot over medium heat
- Add chopped onion and minced garlic, cook for about 5 minutes until softened
- Stir in sun-dried tomatoes and cook for 1 minute
- Add artichoke hearts, cannellini beans with liquid, chicken broth, salt, and pepper
- Bring to a boil, then reduce heat and simmer for 5 minutes
- Stir in kale and frozen peas, cook 2–3 minutes until tender
- Add shredded chicken and lemon juice, stir until heated through
- Serve hot topped with Asiago cheese and extra black pepper
Notes
Use rotisserie chicken for convenience. Do not overcook kale to keep its texture. Add fresh lemon juice at the end for brightness. Store in the fridge up to 4 days or freeze without cheese for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 320Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 55mg