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chicken soup

A hearty and comforting chicken soup with kale, beans, and fresh vegetables, perfect for quick dinners and leftovers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons olive oil
  • 2 cups diced onion
  • 1 cup celery, sliced
  • 4 cloves garlic, minced
  • 64 ounces chicken broth
  • 3 cups shredded cooked chicken
  • 2 cans cannellini beans
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 stalks kale, torn into pieces
  • 1 medium zucchini, diced
  • 1 tablespoon lemon juice optional

Method
 

Preparation Steps
  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and sliced celery, sauté for 7 minutes until vegetables soften.
  2. Add minced garlic and cook for another 1-2 minutes, stirring frequently.
  3. Pour in chicken broth and bring to a boil. Add shredded chicken, cannellini beans, parsley, oregano, salt, and black pepper. Reduce heat and simmer for 5 minutes.
  4. Add torn kale and diced zucchini. Cook for an additional 2 minutes until kale wilts and zucchini softens. Stir in lemon juice if desired before serving.
  5. Taste and adjust salt and pepper as needed. Serve hot.

Notes

Feel free to customize with additional vegetables or spices for enhanced flavor.