Taste the Air-Chilled Difference®

Chicken, White Bean & Kale Soup

Chicken, White Bean & Kale Soup

Serves 4 to 6

  • 1 ½ tsp olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes, with juices
  • 1 tsp dried basil
  • ½ tsp dried parsley
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • 2 (14.5-ounce) cans white beans, rinsed and drained
  • 1 package boneless, skinless Smart Chicken breasts
  • 2 cups kale, stems removed and roughly chopped
  • Parmesan cheese and croutons, for serving

Turn your pressure cooker to the sauté feature. Heat the olive oil until shimmering. Add the diced onion and garlic and sauté for 2 minutes, until onions are translucent and garlic is fragrant. Add the chicken broth, diced tomatoes, basil, parsley, oregano, salt, pepper, chicken, beans, and kale. Seal the pressure cooker and set to high pressure. Cook for 10 minutes. Open the quick-release valve and let vent. Remove the chicken shred the chicken or cut into pieces. Return the chicken to the pot. Ladle into bowls and serve with Parmesan and croutons, if desired.

Stovetop directions: To a large pot over medium heat, add olive oil and warm until shimmering. Add diced onion and garlic and sauté for 2 minutes, until onions are translucent and garlic is fragrant. Add the chicken broth, diced tomatoes, basil, parsley, oregano, salt, pepper, chicken, beans, and kale. Bring to boil, then reduce heat and let simmer about 30 minutes. Remove chicken, shred, and return to pot. Ladle into bowls and serve with Parmesan and croutons, if desired.

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