Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A big pot of chicken, white bean and kale soup that's a meal on its own.
Equipment: Large pan
Measures and names
Ingredients
- 600 g boneless, skinless chicken thighs
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- 1 400 g tin of cannellini beans, drained
- 1.2 litres chicken stock, from cubes
- 100 g kale, shredded
- 1 tsp dried thyme
- Salt and black pepper
Method
- Put the chicken, onion, celery, garlic, thyme and stock in a large pan. Bring to the boil and simmer for 20 minutes.
- Lift out the chicken and shred it with two forks.
- Return the chicken to the pan with the beans and kale and simmer for 5-8 minutes until the kale is tender. Season and serve.
Swaps and tips
Thighs give more flavour than breast and cost less. Make a double batch: it keeps for 3 days and freezes well.
Easy variations
- Use leftover roast chicken and simmer for just 10 minutes
- Swap the cannellini for butter beans or chickpeas
- Use cabbage or frozen spinach instead of kale
- Add a squeeze of lemon and some chilli flakes
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 16 g | 7 g | 13 g | 340 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
