Chicken Kale Soup

East Chicken soup to make during the work week

5 from 5 votes

This Smoked Paprika Chicken Kale Soup is made in one pot, packed with tons of protein, and it's super nutritious and flavorful. It’s an easy weeknight meal and even more delicious the next day!

Prep Time1 10

Cook Time25

Total Time1 35

Course: Entree, Soup

Cuisine: New American-Inspired

Diet: Low Fat

Servings: servings

Calories: 324.77kcal

Author: Tracey Gene

Ingredients

1 lb chicken tenders or sub chicken breast
2 tsp smoked paprika
1 tsp sweet paprika
¼ tsp oregano
⅛ tsp red chili flakes optional, per your taste
¼ tsp salt
pinch of black pepper
½ tsp apple cider vinegar
1 tbsp olive oil
1 sweet onion diced
3 garlic cloves minced
2 cups great northern beans
5 cups chicken broth
5 tbsp lemon juice about 1 large lemon or 2 small
2 cups kale copped

Instructions

Toss chicken tenders with the marinade ingredients in a bowl and cover with plastic wrap. Marinate for about 1 hour before cooking, or overnight in the refrigerator.
Add marinated chicken tenders to a pot over medium-high heat and cook for about 5 minutes. Flip and continue cooking for an additional 5-minutes. Remove chicken from the pot and cut into small pieces.
To the same pot, add diced onions and minced garlic. Stir together and scrape the bottom of the pot to get the brown bits off. Saute for about 5 minutes until soft.
Add cooked great northern beans to the pot and add the chicken broth and lemon juice. Bring to a boil, reduce heat and let the soup simmer for about 10 minutes.
Take half of the soup and blend by either using an emersion blender or a regular blender and transfer back to the pot.
Add the cut-up chicken and the kale to the pot. Stir to combine and let soup cook for about 5 additional minutes.
Taste and adjust seasoning by adding more red chili flakes for spice, salt, black pepper, or lemon juice. Serve Immediately.

Nutrition