Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups halal chicken broth
- 2 cups fresh kale, stems removed and leaves chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1/2 cup heavy cream (optional for a creamy version)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the chicken pieces to the pot. Season with a pinch of salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until the onion becomes translucent and the vegetables begin to soften.
- Stir in the minced garlic and cook for just one minute until it smells fragrant.
- Return the chicken to the pot. Pour in the chicken broth and the diced tomatoes with their juices.
- Stir in the dried oregano, basil, and red pepper flakes. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes to allow the flavors to meld and the chicken to cook through.
- Stir in the drained cannellini beans and the chopped kale. Cook for another 5 minutes until the kale is wilted and the beans are heated through.
- If you want a creamier soup, stir in the heavy cream and let it warm for a minute. Do not let it come to a hard boil after adding the cream.
- Taste the soup and add more salt or pepper if needed. Garnish with fresh parsley and serve hot.