Chicken Kale White Bean Soup

I have made more variations of this soup than I can count. It’s hearty and flavorful with the soul-soothing goodness of chicken broth. This time I’ve made this with Jennie-O ground chicken, which is browned with onions and garlic and simmered with spicy chile de arbol and fragrant lemon zest. I guarantee this soup will be on repeat this fall. Make a whole pot at the beginning of the week and each day the flavors will get better and better!

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Chicken Kale White Bean Soup

This hearty but light soup is packed with tons of flavor and easy to make!

Servings: 6-8 people

INGREDIENTS

• 1 pound Jennie-O ground chicken
• 2 15-ounce cans cannellini beans (drained and rinsed)
• 1 32-ounce chicken stock
• 1 lemon
• 2-3 chile de arbol
• 3-4 garlic cloves (thinly sliced)
• 1 yellow onion (thinly sliced)
• 2 bunches lacinto kale
• grapeseed or vegetable oil
• sea or kosher salt
• freshly ground black pepper

INSTRUCTIONS

1. Pour a couple glugs of oil in a large pot over high heat. Sautee the ground chicken, breaking up the meat with a spatula. Season the chicken by adding a couple pinches of salt. Cook until the liquid evaporates and the chicken begins to brown slightly.
2. Add the sliced onions and garlic and sautee with the chicken until soft. Add a little oil if it starts to get too dry. Add the chile de arbol crumbled with your fingers. Using a vegetable peeler, peel a couple slices of lemon zest off the lemon and add to the pot. Add the beans. Add the chicken stock and enough water so that the ingredients are barely submerged.
3. Lower to a gentle simmer and add enough salt and pepper to taste. Simmer on low for 30 minutes. Meanwhile, remove the kale stem and slice the kale into thin strips.
4. Add the kale and cook for another 10-15 minutes covered over low heat. Season the soup with salt and pepper to taste and serve.