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Creamy Tuscan Chicken Soup with White Beans and Kale
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 4 cups chicken broth
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 cups chopped kale
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 3 to 4 minutes until the onion softens.
  • Place the chicken breasts in the pot. Sprinkle with Italian seasoning, salt, and pepper. Cook for 5 to 6 minutes per side until lightly browned.
  • Pour in the chicken broth. Add the white beans and sun-dried tomatoes. Bring the mixture to a simmer and cook for 15 minutes.
  • Remove the chicken breasts, shred them with two forks, and return the pieces to the pot.
  • Stir in the chopped kale and let it wilt for 3 minutes. Reduce the heat to low, then slowly add the heavy cream and Parmesan cheese while stirring until the soup thickens slightly. Adjust salt and pepper as needed before serving.

Notes

Stir the cream in off the heat to keep the soup smooth and avoid separation. For meal prep, portion the soup into airtight containers and reheat gently on the stove with a splash of broth if it thickens too much in the fridge. Skip the kale until the final day if you prefer it brighter in color.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife