Easy 30 Minute Kale White Bean And Chicken Soup Food
CHICKEN AND KALE SOUP WITH WHITE BEANS
This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green hues of chopped kale and oregano offer bright contrast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- In a large high-sided skillet or Dutch oven, heat the butter and oil over medium heat. Add onion and shallot; cook until translucent, about 8 minutes. Stir in flour, and continue stirring until thoroughly combined, about 1 minute.
- Stir in the chicken stock, and add potatoes, parsnips, turnip, bay leaf, and chicken breast. Cover, and bring to a simmer over medium-high heat. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
- Transfer chicken to a cutting board. Let stand until cool enough to handle. Pull meat from bones, and cut into 1/2-inch pieces. Return chicken meat to skillet, and add kale and oregano. Cook until kale is tender, about 20 minutes.
- Add beans to skillet, and cook 10 minutes. Stir in milk; cook just until heated through, about 5 minutes. Do not let soup boil or milk may curdle. Remove from heat, and discard bay leaf. Serve hot.
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