Skinny Chicken Kale Soup

Name: Skinny Chicken Kale Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 cups yellow onion, chopped; 1 tablespoon garlic, minced; 1 (15-ounce) can no-salt-added great northern beans, rinsed and drained; 12 ounces chicken breast, boneless and skinless; 2 medium Yukon Gold potatoes, peeled and diced; 6 cups unsalted chicken broth; 3 thyme sprigs; 1 teaspoon kosher salt; 1/2 teaspoon ground pepper; 3 cups kale, chopped; 2 tablespoons lemon juice

Chicken Stove-Top Healthy

Time: 45 minutes

Yield: 6 servings

About

Squeeze into something nice with a bowl of Skinny Chicken Kale Soup! Whether you're watching your weight or simply trying to make healthier choices, this light and refreshing broth that is filled with yummy chicken, tender potatoes, heart beans, and fresh kale will make you feel just right. It's important to always make time to take care of yourself and Skinny Chicken Kale is an easy and delicious way to do just that!

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 cups yellow onion, chopped
1 tablespoon garlic, minced
1 (15-ounce) can no-salt-added great northern beans, rinsed and drained
12 ounces chicken breast, boneless and skinless
2 medium Yukon Gold potatoes, peeled and diced
6 cups unsalted chicken broth
3 thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 cups kale, chopped
2 tablespoons lemon juice

Directions

Step 1 -In a large, heavy pot over medium heat, add the oil.

Step 2 -Add the onions to the oil and cook, stirring occasionally, until they have softened, about 5 minutes.

Step 3 -Add the garlic to the onions and cook, stirring constantly, until it is fragrant, about 1 minute.

Step 4 -Add the beans, the chicken, the potatoes, the chicken broth, the thyme sprigs, the salt, and the pepper to the onion-garlic mixture and bring to a boil over medium-high heat.

Step 5 -Reduce the heat to a simmer. Cook the soup, covered, until the potatoes are tender and the chicken reaches an internal temperature of 165 degrees F, about 18 minutes.

Step 6 -Transfer the chicken to a plate and use two forks to shred it.

Step 7 -Stir the kale into the soup.

Step 8 -Cook the soup over medium heat, stirring often, until the kale has wilted and is tender, about 2 minutes.

Step 9 -Transfer the pot from the heat and stir the shredded chicken and the lemon juice into the soup.

Step 10 -Remove and discard the thyme sprigs from the soup.

Step 11 -Serve.

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