Name: Easy 30-Minute Soup: Mom's Delicious, Faultless Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 (15-ounce) can cannellini beans, rinsed and drained; 1 cup cooked chicken, shredded; 4 cups chopped kale; Salt and pepper to taste

Easy 30-Minute Kale, White Bean, and Chicken Soup

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Okay, so let’s be real. Weeknights? They’re *crazy*. I’m always scrambling, trying to figure out what to make for dinner that’s A) not takeout, B) somewhat healthy, and C) actually edible (the kids are brutal, I swear). That’s where this Easy 30-Minute Kale, White Bean, and Chicken Soup comes in.

Seriously, this soup is a lifesaver. It’s packed with good-for-you stuff like kale and white beans, plus it’s got chicken for protein. And the best part? It’s ridiculously easy to make. We’re talking 30 minutes, start to finish. No fancy techniques, no complicated ingredients. Just simple, wholesome goodness.

I remember the first time I made this. It was a freezing cold night, and I was craving something warm and comforting. I threw this together, and wow! The smell alone was enough to make me feel better. One bite, and I was hooked. Now, I make a big batch almost every week. It’s seriously that good. Oh! And this recipe? It’s been handed down from my momma – she’s a whiz in the kitchen, and boy does she know how to make some good, *easy* food!

Why You’ll Love This Easy 30-Minute Kale, White Bean, and Chicken Soup

Quick and Easy Weeknight Meal

Seriously, who has time to spend hours in the kitchen on a Tuesday? Not me! This soup is ready faster than you can order a pizza. Perfect for those nights when you’re running on fumes and need something fast. Trust me, it’s a game-changer.

Healthy and Nutritious

Okay, so we all know we *should* be eating more greens, right? This soup makes it easy! Kale is a powerhouse of vitamins, the white beans are packed with fiber, and the chicken gives you a good dose of protein. Basically, it’s a bowl of goodness. You can feel good about feeding it to your family (and yourself!).

One-Pot Wonder

My favorite part? Only one pot to wash! I hate doing dishes, and this soup minimizes the mess. Everything cooks together in one pot, which means less cleanup and more time to relax after dinner. Score!

Delicious and Flavorful

Let’s not forget the most important thing: it tastes amazing! This isn’t some bland, boring health food. The combination of flavors is just perfect – savory chicken broth, hearty beans, and slightly bitter kale. It’s seriously satisfying. Even my picky eaters love it!

Ingredients for Easy 30-Minute Kale, White Bean, and Chicken Soup

Ingredient List

1 tablespoon olive oil (Extra virgin olive oil recommended)

1 onion, chopped (Medium-sized onion, finely chopped)

2 cloves garlic, minced (Fresh garlic, minced finely)

4 cups chicken broth (Low-sodium chicken broth)

1 (15-ounce) can cannellini beans, rinsed and drained (Canned cannellini beans, also known as white kidney beans)

1 cup cooked chicken, shredded (Cooked chicken breast, shredded)

4 cups chopped kale (Fresh kale, stems removed and chopped)

Salt and pepper to taste (Sea salt and freshly ground black pepper recommended)

How to Prepare Easy 30-Minute Kale, White Bean, and Chicken Soup

Step-by-Step Instructions

Sauté the Aromatics

First things first, grab a large pot – the bigger, the better! Drizzle in that tablespoon of olive oil (I always go for extra virgin, it just tastes better, ya know?) and set it over medium heat. Once the oil’s nice and hot, toss in the chopped onion. Cook it until it’s softened and translucent, which should take about 5 minutes. Don’t rush this step – it’s the foundation of the flavor! Then, add the minced garlic and cook for just another minute, until it’s fragrant. Careful not to burn it – burnt garlic is the WORST.

Simmer the Broth

Alright, time to add the liquid! Pour in those 4 cups of chicken broth. I usually use low-sodium so I can control the saltiness later on. Crank up the heat and bring it to a simmer – you’ll see little bubbles gently rising to the surface. We’re not looking for a rolling boil here, just a nice, gentle simmer.

Add the Goodness

Now for the fun part! Stir in the rinsed and drained cannellini beans, the shredded cooked chicken, and the chopped kale. Make sure everything’s nicely combined. I like to give it a good stir to make sure the kale gets a chance to soften up a bit.

Season and Simmer

Okay, don’t forget to season! Add salt and pepper to taste. This is where you can really make the soup your own. I usually start with a teaspoon of salt and a half-teaspoon of pepper, then adjust from there. Now, reduce the heat back to a simmer and let the soup cook for about 15 minutes, or until the kale is tender. You want it to be soft, but not mushy, ya know?

Serve and Enjoy

And that’s it! You’re done! Ladle the soup into bowls and serve hot. Seriously, how easy was that? This Easy 30-Minute Kale, White Bean, and Chicken Soup is perfect for a quick and healthy weeknight meal. Enjoy!

Tips for the Best Easy 30-Minute Kale, White Bean, and Chicken Soup

Don’t Overcook the Kale

Okay, kale can be tricky! You don’t want it turning into total mush. Add it towards the end of the cooking time, and just simmer until it’s tender but still has a little bite. Trust me, nobody likes slimy kale! Just a few minutes will do the trick.

Season Generously

Seriously, don’t be shy with the salt and pepper! It makes all the difference. Taste as you go, and adjust until it’s just right. A well-seasoned soup is a happy soup. I like to use sea salt and freshly ground black pepper for the best flavor!

Add a Touch of Acidity

This is my secret weapon! A squeeze of lemon juice or a splash of vinegar brightens up the whole soup and adds a little zing. It balances out the flavors perfectly. My favorite is a little lemon – just before serving.

Variations for Your Easy 30-Minute Kale, White Bean, and Chicken Soup

Vegetarian Kale and White Bean Soup

Wanna skip the chicken? No problem! Just swap out the chicken broth for vegetable broth and leave out the chicken. It’s still super delicious and packed with plant-based protein from the white beans. Seriously, you won’t even miss the chicken! I do this all the time.

Spicy Kale, White Bean, and Chicken Soup

Feeling a little fiery? Toss in some red pepper flakes or a dash of your favorite hot sauce! It adds a nice kick that’ll warm you up from the inside out. Start with a little and taste as you go – you can always add more, but you can’t take it away! I like to add a pinch of cayenne pepper sometimes, too.

Different Greens

Not a kale fan? No worries! Spinach or collard greens work great too. Spinach cooks super fast, so add it right at the end. Collard greens need a little longer, so add them when you add the beans. Experiment and find your favorite!

Storing and Reheating Your Easy 30-Minute Kale, White Bean, and Chicken Soup

Storage Instructions

Got leftovers? Lucky you! This soup keeps really well. Just pop it in an airtight container and stick it in the fridge. It’ll be good for up to 3-4 days. Perfect for lunch or another quick dinner later in the week! I usually make a big batch just for this reason!

Reheating Instructions

Reheating is a breeze. You can either warm it up on the stovetop over medium heat, stirring occasionally, or zap it in the microwave. If microwaving, do it in one-minute intervals, stirring in between, until it’s heated through. Careful, it can get really hot! I usually add a splash of broth if it’s thickened up too much.

Frequently Asked Questions About Easy 30-Minute Kale, White Bean, and Chicken Soup

Can I use dried beans instead of canned?

Absolutely! But, heads-up, it’ll take longer than 30 minutes, haha! You’ll need to soak the dried beans overnight, then cook them until they’re tender *before* adding them to the soup. It’s more work, but some folks swear it tastes better. If you’re going the dried bean route, add them when you add the broth. Just keep an eye on them and make sure they get nice and soft! I usually stick with canned ’cause, well, *easy*!

Can I freeze this soup?

Yep! This soup freezes like a dream. Let it cool completely, then pour it into freezer-safe containers or bags (leave a little room at the top, ’cause liquid expands when frozen!). It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat as usual. Sometimes the texture changes a bit after freezing, but it still tastes great! I always make extra to freeze for later – it’s like a little gift to my future self!

What other vegetables can I add to this soup?

Oooh, the possibilities are endless! Carrots, celery, zucchini, diced tomatoes… go wild! Just add them when you add the onions and garlic, so they have time to soften up. I’ve even thrown in some leftover roasted veggies before, and it was amazing! Get creative and use what you have on hand. It’s soup – it’s pretty forgiving!

Nutritional Information for Easy 30-Minute Kale, White Bean, and Chicken Soup

Okay, so here’s the deal: I’m not a nutritionist, so I can’t give you exact numbers. But, just so you know, nutrition info can vary *a lot* depending on the specific ingredients and brands you use. So, take any estimates with a grain of salt, okay?

Enjoying Your Easy 30-Minute Kale, White Bean, and Chicken Soup

So, what’d ya think? I really hope you loved this Easy 30-Minute Kale, White Bean, and Chicken Soup as much as my family does! If you gave it a try, please rate the recipe and leave a comment below – I’d love to hear how it turned out! Happy cooking!