Name: Chicken and white bean soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 lb 14 oz ground chicken; 1 tbsp extra virgin olive oil; 3 medium carrots, diced; 4 stalks celery, diced; 1 1/4 medium yellow onions, diced; 4 cloves garlic, minced; 5 oz lacinato kale, stemmed and chopped; 1 (15-oz) can cannellini beans, drained and rinsed; 1 (14.5-oz) can diced tomatoes; 4 cups vegetable broth; 1 1/2 tbsp fresh thyme, leaves stripped; 2 tsp salt; 3/4 tsp black pepper; 1/2 tsp red pepper flakes; 1 tbsp lemon juice

Nutrition

Per serving

2,013 calories

Protein: 182g; 36% of calories
Carbs: 123g; 24% of calories
Fat: 92g; 40% of calories

Instructions

Prep 25 min · Cook 10 min

Heat a large pot over medium-high heat with half the olive oil. Add the ground chicken and cook, breaking it up with a wooden spoon, for 8 minutes until browned and cooked through. Done when meat is browned and cooked through, 165°F.
Remove the chicken from the pot and set aside. Add the remaining oil to the pot over medium heat. Add the onion, carrots, and celery. Sauté for 8 minutes until the vegetables begin to soften. Stir in the garlic and thyme leaves, cooking for 1 minute until fragrant.
Add the diced tomatoes, white beans, vegetable broth, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
Stir the cooked chicken and chopped kale into the pot. Simmer for 5 more minutes until the kale is tender. Stir in the lemon juice and serve in equal portions.

Nutrition

Ingredients

Instructions

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