Go Back
+ servings
East Chicken soup to make during the work week
Print

Chicken Kale Soup

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! 
Course Entree, Soup
Cuisine New American-Inspired
Keyword bariatric-friendly recipes, chicken and white bean soup, chicken soup, easy weeknight meals, smoked paprika chicken, soup
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Author Tracey Gene

Ingredients

Chicken Marinade:

  • 1 lb chicken tenders or sub chicken breast
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • ¼ teaspoon oregano
  • teaspoon red chili flakes optional, per your taste
  • ¼ teaspoon salt
  • pinch of black pepper
  • ½ teaspoon apple cider vinegar
  • 1 tablespoon olive oil

Additional Soup Ingredients:

  • 1 sweet onion diced
  • 3 garlic cloves minced
  • 2 cups cooked great northern beans or substitute with another white bean
  • 5 cups chicken broth
  • 5 tablespoons of lemon juice about 1 large lemon or 2 small
  • 2 cups chopped kale
  • Optional: adjust seasoning by adding more Red Chili Flakes Salt, Black Pepper, or Lemon Juice.

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.