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Chicken, White Bean & Kale Soup

Angela Litzinger at test.angelaskitchen.com
Servings 6


  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 large onion finely chopped
  • 6 cloves garlic minced
  • 3 teaspoons paprika
  • 1/4 teaspoon crushed red pepper or to taste (optional)
  • 2 cup white wine
  • 6 cups gluten free chicken broth
  • 1 14.5 oz. can diced tomatoes
  • 1 bunch kale ribs removed, chopped (about 8 cups lightly packed)
  • 2 15- ounce can white beans rinsed (see Tip)
  • salt and pepper to taste


  • Heat oil in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper. Cook chicken, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer chicken to a plate with tongs, leaving juices in the pot.
  • Add onion to the pot and cook, stirring often, until just beginning to caramelize. Add garlic, paprika and crushed red pepper, if using, and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  • Add kale and chicken and any accumulated juices. Stir just until kale wilts. Lower heat to maintain a simmer. Cook, stirring occasionally, until the kale is just tender, about 5 minutes. Stir in beans; simmer until the beans are heated through.