Warm up with a bowl of Hearty Kale and White Bean Chicken Noodle Soup, a comforting and healthy chicken noodle soup recipe. This nourishing soup is packed with flavor and wholesome ingredients, perfect for a satisfying meal.
Key Ingredients & Substitutions:
- Chicken: Use cooked, shredded chicken. Rotisserie chicken works wonderfully.
- Kale: Fresh kale is best. Spinach or collard greens can be substituted.
- White Beans: Canned cannellini or great northern beans are ideal.
- Noodles: Egg noodles are classic. Gluten-free pasta or rice noodles are good alternatives.
- Chicken Broth: Low-sodium chicken broth is recommended. Vegetable broth also works.
Ingredients:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 4 ounces egg noodles
- 4 cups fresh kale, tough stems removed and chopped
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Spices:
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 320 calories
- Tools Needed: Large pot or Dutch oven, cutting board, knife, measuring cups and spoons.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
2. Add Garlic and Spices
Stir in the minced garlic, dried oregano, dried thyme, and black pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Combine Broth and Chicken
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and add the shredded cooked chicken.
4. Incorporate Beans and Noodles
Add the rinsed and drained cannellini beans to the pot. Stir in the egg noodles and cook according to package directions, usually 7-10 minutes, until al dente.
5. Wilt the Kale
Once the noodles are almost cooked, add the chopped kale to the soup. Stir gently and cook for 3-5 minutes, or until the kale has wilted and is tender. Taste and adjust salt as needed.
6. Serve and Enjoy
Ladle the Hearty Kale and White Bean Chicken Noodle Soup into bowls. Garnish with fresh chopped parsley if you like. Enjoy your healthy chicken noodle soup!
Variation Ideas:
- Add a squeeze of lemon juice at the end for brightness.
- Include diced sweet potato or zucchini for extra vegetables.
- Top with a sprinkle of grated Parmesan cheese for extra flavor.
Storage Instructions:
Store leftover Hearty Kale and White Bean Chicken Noodle Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. You might need to add a splash of extra broth when reheating.
Frequently Asked Questions (FAQ):
Q: Can I use fresh chicken in this healthy chicken noodle soup recipe?
A: Yes, you can cook raw chicken breast or thighs in the broth during step 3 until cooked through, then shred it before adding the noodles.
Q: What if I don’t have kale?
A: You can easily substitute spinach or Swiss chard for the kale. Add them at the same time and cook until wilted.
Q: Can this soup be frozen?
A: This soup freezes well, especially if you cook the noodles slightly less or add them after thawing and reheating, as noodles can get mushy.
Q: Is this a good recipe for meal prep?
A: Absolutely! This Hearty Kale and White Bean Chicken Noodle Soup is excellent for meal prep and makes a nutritious lunch or dinner.
Q: How can I make this soup spicier?
A: Add a pinch of red pepper flakes along with the other spices in step 2 for a little heat.
Q: Can I make this soup vegetarian?
A: Yes, omit the chicken and use vegetable broth for a delicious vegetarian white bean and kale noodle soup.