Chicken Kale and Cannalini Bean Soup (inspired by White Chicken Chili)

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Serves 4 | Prep Time 5 | Cook Time 30

Why I Love This Recipe

My friend and neighbor Missy (she's from Kansas) went shoe shopping together for the first time. After a fun day of bonding, laughing and trying on every boot imaginable, we were famished. Missy is on a strict diet (no gluten, no dairy, and no veggies from the deadly nightshade family, ie tomatoes & peppers) eating out can be challenging. So we decided to make a quick stop and grab some soup ingredients.

It was a cold fall day, and chili seemed like the hardy answer, but in order to not harm my friend I had to make it without tomatoes or peppers! This soup was my tasty solution.

Ingredients You'll Need

1 lb Chicken Breast - cut into 1 inch cubes
1 onion
4 cups chopped kale
1 can Cannalini beans
olive oil
white pepper 1/2 tsp
thyme 1 tsp
chicken stock 16 oz


Heat a soup pot over med heat

Add several TBS of olive oil to coat the bottom of the pan.

Once the oil is hot, add the chicken and brown on all sides.

Add the onion and cook until it's translucent.

Add the white pepper and the thyme.

Add the chicken stock.

Bring to a simmer.

Add the beans.

Add the kale

Simmer stirring occasionally for 20 minutes.


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