Description
A cozy one-pot rosemary chicken soup with white beans and kale. Hearty, comforting, and perfect for simple winter dinners with warm bread and your favorite salad.
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil (+ more if needed)
- 1-1.5 pounds boneless skinless chicken thighs
- 1 teaspoon salt, divided
- 2 teaspoons dried rosemary
- 1/4 teaspoon black pepper
- 1 yellow onion, diced small
- 1-2 stalks of celery, diced
- 3-4 carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 1-2 sprigs fresh rosemary
- 2-3 handfuls chopped kale
- 1 lemon
- Parmesan, for serving
- Optional: dried soffritto seasoning or Italian seasoning (see notes)
Instructions
- Season & brown chicken. Heat olive oil in a large soup pot or dutch oven over medium heat. Season the chicken thighs on both sides with salt, rosemary, and pepper, evenly distributing the spices. Place the chicken in the pot in an even layer on the bottom. Cook gently on one side first (4-5 minutes), then flip and repeat. Use a tongs to transfer the chicken to a plate.
- Sauté aromatics. Turn heat to medium-low. Add more olive oil to the pot if needed. Add the onion, celery, carrots, and garlic. Sauté gently (avoid browning) until onions are translucent.
- Broth, chicken, & beans. Add in the chicken broth, chicken thighs, cannellini beans, and the sprig of rosemary. Bring the pot of soup to a boil, then reduce to a simmer over low heat. Cover and simmer for 20-25 minutes, until chicken is tender and cooked through.
- Shred chicken. Remove the chicken using a tongs and set it on a cutting board. Once cool enough to touch, shred it using two forks. Return it to the pot with chopped kale. Simmer gently for 5 more minutes.
- Finish & serve. Squeeze juice from a fresh lemon into the soup to finish. Remove the rosemary sprig(s) and optionally sprinkle in the soffritto or Italian seasoning. Ladle hot soup into bowls and sprinkle with parm until your heart is happy.
Notes
- Soffritto seasoning. The only one I can find is at Trader Joe's! It's a slightly spicy and adds so much flavor and color, so if you have TJ's nearby, its totally worth it. Another option would be adding other Italian seasonings or some red pepper flakes (1-2 teaspoons).
- Storage + freezing. This is a great soup to prep for the week, or double and freeze some for later! Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. To reheat after freezing, thaw in the fridge overnight and reheat on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35
- Category: Dinner; soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 266
- Sugar: 6 g
- Sodium: 1973.1 mg
- Fat: 6.6 g
- Carbohydrates: 35 g
- Protein: 18.6 g
- Cholesterol: 40.9 mg
