Lemony Chicken, Kale and White Bean Soup is a warm and hearty dish.
I am fully aware that I have no business talking about winter. Our California winter could barely be described as “mild.” But, I’ve become a wuss. Now, when it drops below 60, I need a big jacket and a beanie. That…and a big bowl of soup. On one particularly chilly day in February after I put my son to bed I needed 3 things: my cozy bathrobe, The Bachelor on DVR, and this soup.
My husband is always extremely complimentary about my cooking. I’m lucky that he likes most things so he’s pretty easy to please. He likes soup, but has this “thing”… he doesn’t consider soup a meal. An appetizer? Yes. Part of a meal? Sure. But soup period for dinner isn’t usually his first choice.
So you can imagine my surprise when he could not stop raving about this soup. Period.
In fact, it was this soup that made him say, “You really need to start blogging again. People need to know about this soup!” So, here it is!
The secret to this soup is the lemon. The recipe calls for a good amount (1/2 cup) of lemon juice – more than you’d find in most soups. But don’t worry, the soup doesn’t turn out sour at all. The acidity is the perfect offset for the bitterness of the kale. Using chicken thighs gives you the richness you need to make the soup hearty and the white beans bulk up the soup and add just the right texture. Everything works together in perfect harmony.
Go low carb and serve it as is, or get crazy and add a big hunk of warmed bread. For all of you in other parts of the country, this is just what you need to warm you up from those freezing temperatures. For those of you in California, I hear it is going to dip below 70 soon. Better have a bowl of this soup ready!
Lemony Chicken, Kale and White Bean Soup
- 6 boneless, skinless chicken thighs
- 10 oz package kale
- 1 can white beans, drained and rinsed
- 4 cloves garlic, chopped
- 2 large shallots, chopped
- 1/2 cup lemon juice
- 2 quarts chicken stock
- lemon zest for garnish
- salt and pepper
- extra virgin olive oil
- Preheat oven to 375 degrees. Salt and pepper chicken thighs. Roast 20-25 minutes. Coarsely chop. Set aside.
- Preheat a large dutch oven over medium heat. Swirl with oil to coat. Add shallot and cook 1 minute, add garlic and cook 1 minute more. Season with 1 teaspoon salt and 1 teaspoon pepper. Add chicken and cook 3 minutes.
- Add stock, lemon juice, and kale. Bring liquid to a boil. Stir kale until it begins to wilt and all kale is covered by the liquid. Reduce heat to a simmer, cover partially and cook 15 minutes.
- Add white beans. Cook 5-10 minutes more. Season to taste with salt and pepper.
- Ladle into big bowls. Top with lemon zest and a drizzle of olive oil.