I do not like winter. I do not like the cold, the shorter days, the dark evenings. The only thing I do like about this time of year is being about to wear boots and cooking and creating large one pot meals. And if I can do that in the crock pot, that’s even better. Recently I wanted something warm and hearty for a cold, rainy day. I combined two of my favorite chili/soup recipes and came up with this White Bean Chicken Kale Soup. It was definitely good enough to share with you.
White Bean Chicken Kale Soup
Ingredients/Directions
1 tbsp.extra-virgin olive oil, plus more for serving
1 lb. Italkian Chicken sausage, removed from casing if necessary
3 Boneless Organic Chicken Breasts
1 medium yellow onion, chopped
2 large carrots, peeled and thinly sliced into rounds
2 celery stalks, thinly sliced
4 or more cloves garlic, thinly sliced
Kosher salt
2 Tsp Cumin
2 Tsp Chili Powder
Freshly ground black pepper
4 c. low-sodium chicken broth
1 tbsp. Italian seasoning
Crushed Red Pepper Flakes
1 bunch kale, ribs removed, leaves torn into 2″ pieces
2 (15.5-oz.) cans white beans, rinsed and drained
Freshly grated Parmesan cheese, for serving
- In a crock pot, drizzle olive oil in the bottom and layer chicken breasts on top. Add onions, carrots, celery and garlic. Season with the spices and cover with broth.
- Add the cooked sausage and drained beans and kale.
- Cook on high 4- 41/2 hours. (You can also do this in a dutch oven on the stove, cooking the chicken and sauteeing the vegetables and allow to simmer approximately 30 minutes on the stove).
- Before serving, take a large spoon and seperate the chicken breasts into bite size chunks, or remove and shred.
- Season with salt and pepper (I added a little more cumin) and serve with a grated Parmesan cheese if desired.
Sooooo Good!!
You know I wouldn’t share this with you if it wasn’t good! Bookmark this, take a screen shot or print it. It’s a good one to have on one of our coooooold days!
live well!
Leave a Reply