This Chicken Kale White Bean Soup Recipe is incredibly easy, healthy, and delicious. Chock full of nutritious ingredients to keep your eaters well fueled and happy. Gluten free and dairy free, it's a healthy bowl of yummy comfort.
12cupschicken stock, homemade or high quality store-bought
3cupschicken, cooked/shredded rotisserie works well
3cupskale, baby leaves, thinly sliced
3cupsrice, cooked. white or brown
In a Dutch oven or large, heavy stock pot, heat olive oil over medium high until hot. Add onion and stir 2-3 minutes just until translucent. Add garlic and stir 1-2 minutes until fragrant. Add carrots and stir 2-3 minutes.
Gently add white beans, oregano, kosher salt, black pepper, stock, and shredded chicken. Bring to a low boil; cover and simmer 15-25 minutes or until carrots are tender. Add sliced kale leaves and simmer just until it's tender, 2-3 minutes.
Ladle soup and a scoop of rice into individual bowls.
If you have leftovers, keep the soup and rice separate so the rice doesn't soak up all the broth. Reheat each separately before combining into individual bowls.