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High Protein White Bean Soup with Chicken Kale and Parmesan

High protein white bean soup with chicken, kale, and Parmesan simmers until the chicken is tender enough to shred and the kale softens. Cannellini beans, vegetables, and a squeeze of lemon make this a hearty one-pot meal.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lb chicken breasts boneless, skinless
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 2 cans (15 oz) cannellini beans drained and rinsed
  • 5 oz kale chopped, tough stems removed
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp lemon juice

Method
 

  1. Heat the olive oil in a 6-quart pot over medium-high heat.
  2. Season the chicken breasts with the salt and pepper.
  3. Brown the chicken breasts for 2 to 3 minutes per side, then transfer them to a plate.
  4. Add the onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and Italian seasoning for 30 seconds.
  6. Pour in the chicken broth, add the beans and browned chicken, and bring to a boil.
  7. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
  8. Transfer the chicken to a cutting board and shred it with two forks.
  9. Return the chicken to the pot with the kale and simmer for 3 to 5 minutes, until the kale is tender.
  10. Remove the pot from the heat and stir in the Parmesan and lemon juice.

Notes

For the best texture, shred the chicken while it is still warm. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free option, omit the Parmesan or use a dairy-free alternative.