1-Pot Chicken Soup with White Beans & Kale

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Bowl of Kale Chicken Soup beside garlic and other ingredients used to make it

If you’ve ever wondered how to make a nourishing chicken soup for those days when nothing else sounds good, when you’re under the weather, or when you’ve moved out and your mom doesn’t cook for you anymore — this is the soup for you.

Behold: The easiest, tastiest chicken soup recipe on the block, complete with white beans and kale. Mom would be so proud! Let’s do this.

Ingredients for making our Kale White Bean Chicken Soup recipe

This recipe is simple, requiring just 1 pot, 8 ingredients, and 30 minutes to make.

How to Make Chicken Soup

There are many ways to make chicken soup, but our favorite is quite simple: Roast a chicken, make bone broth, make chicken soup from said chicken and broth.

  1. It all starts in 1 pot by sautéing onion and garlic in oil (or with a strip of chopped bacon).
  2. Then add broth of choice.
  3. Next up, add shredded chicken and 1 can slightly drained white beans and season to taste.
  4. Throw in some sturdy greens in the last few minutes of cooking.

And voila — almost-from-scratch chicken soup that’s seriously delicious.

Pouring broth into a large pot to make our Kale White Bean Chicken Soup recipe

This soup is quite versatile in terms of vegetables and add-ins.

You can throw in some celery and carrots with the onion. Omit the chicken and double up on beans. Sub any sturdy green for the kale. You could even throw some rice into the mix! The options are endless.

Using a wooden spoon to stir a pot of White Bean Kale Chicken Soup

We hope you LOVE this soup! It’s:

Nourishing
Comforting
Flavorful
Versatile
Quick & easy to make
& Incredibly delicious

Serve as is, or alongside dishes like our Abundance Kale Salad with Savory Tahini Dressing, Fluffy Spelt Dinner Rolls, or Easy 1-Pot Mashed Potatoes!

More Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of grain-free Chicken Soup made with kale and white beans

1-Pot Chicken Soup with White Beans & Kale

Cozy, warming chicken soup. Made with 8 simple, wholesome ingredients like white beans and kale, this soup is nourishing, hearty, and incredibly comforting!
Author Minimalist Baker
Print
Spoon resting in a bowl of Kale White Bean Chicken Soup
5 from 38 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 (Servings)
Course Entrée or Side, Soup
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 strip uncured bacon, chopped (optional // highest quality possible — humanely raised, hormone-free when possible)
  • 1 Tbsp avocado oil (if using bacon, omit oil)
  • 1 cup diced white or yellow onion
  • 4 cloves garlic, minced
  • 8 cups broth (chicken broth or vegetable broth)
  • 1 15-oz can white beans, slightly drained
  • 2 cups shredded chicken
  • Sea salt + black pepper to taste
  • 3 cups loosely packed chopped kale (or other sturdy green)

Instructions

  • Heat a large pot or Dutch oven over medium heat. Once hot, add bacon (optional) or oil. Let heat for 1 minute, stirring occasionally. Then add onion.
  • Sauté for 4-5 minutes, stirring occasionally, or until onion is translucent and fragrant. Then add garlic and sauté 2-3 minutes more, being careful not to burn.
  • Next add broth, slightly drained white beans, and chicken and bring to a simmer. Cook for 10 minutes to meld the flavors. Then taste and season with salt and pepper to taste. In the last few minutes of cooking, add the kale, cover, and cook until wilted.
  • Serve hot. Store cooled leftovers covered in the fridge up to 3-4 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from my mom’s.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 201 Carbohydrates: 19.5 g Protein: 15.8 g Fat: 6.9 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 3.48 g Trans Fat: 0.06 g Cholesterol: 13.9 mg Sodium: 689 mg Potassium: 714 mg Fiber: 15.8 g Sugar: 2.3 g Vitamin A: 800 IU Vitamin C: 17.3 mg Calcium: 90 mg Iron: 2.9 mg

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My Rating:




  1. Bhavika says

    Hi Dana, can I omit the white beans? I’m trying to experiment with a low-FODMAP diet, do you have any recommendations as to what I can replace the beans with, or how to adjust the recipe if I omit the beans?

  2. Lori says

    This was absolutely delicious! We added extra chicken, beans, and kale to make it more hearty and cooked the chicken in the instant pot before shredding it. I will definitely be adding this to our regular rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lori! Thanks so much for the lovely review and for sharing your modifications!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, we would suggest cooking the beans separately first. You could use an Instant Pot to speed up the cook time, similar to this recipe. Hope that helps!

  3. Mel says

    I had some leftover white beans to use and I stumbled on this recipe! This was so delicious and damn quick to make! Loved it. I added some lemon juice as per another comment and it finished off the flavours so nicely. Well definitely make again

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Katie! My diet is changing all the time to intuitively support my health. I hope you can understand everyone is on their own journey with their diet. Our recipes are a reflection of that. We love the variety of options we provide nutritionally and welcome all eaters.

      • Katie W. says

        LOVE your recipes especially as I have made the journey to almost a completely plant based diet- but also love that you welcome all and include recipes that are nutritionally sound, well crafted, and delicious. As a nurse practitioner, I try to encourage my patients to move towards a plant based diet but also know we have to meet everyone where they are. Keep up your amazing work.

  4. Giulia says

    This recipe was amazing! I did the veg version without the chicken and added sweet potatoes. My whole family loved it!

  5. Amy says

    My husband loved it, and my 17 y.o. said “Eh, not bad.”, which is high praise. I used store bought bone broth (low sodium), and chicken breast I had browned in a cast iron pan. I think bone broth makes a big difference in the richness of the flavor. Thanks for the recipe!

  6. Amanda says

    This was delicious and super easy to make! I used my homemade bone broth and my homemade white beans. So so good with loads of garlic. Thank you!!

  7. Rachel says

    This was insanely delicious!!!! Even my dad loved it and he had previously refused to eat kale. I plan on making this again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Rachel. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Alisa says

    Really good soup! 5 stars! Boiled the chicken before shredding it and used that cooking water as the broth. Added finely chopped celery and carrot for additional flavour and nutrients. When I reheat for lunch tomorrow (can’t wait!) I’ll add a splash of lemon like some of the other comments suggested. Thanks for the great AND EASY AND QUICK recipe!

  9. Betsy says

    My father made this soup and it was delicious. I can’t wait to make some myself it’s a perfect recipe and so simple to follow.

  10. Luke Andrew Smith says

    This soup is so nourishing and delicious! Really good if you add a small splash of apple cider vinegar to balance the flavors.

  11. Eugenia says

    Simple, easy, and yummy. I have been making the same old chicken soup for years and I tried this one yesterday just for a change and it is very tasty. Our children didn’t eat it because I just cant get them to eat beans for some reason (unless they don’t know they are eating them) but my partner went nuts on it. I liked it a lot too.

  12. Suzy says

    This soup is excellent, so simple hearty and delicious! I also added some lemon at the end, it compliments the soup so well I highly recommend it. Love all your work minimalist baker recipes are the only ones I use!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Suzy. We are so glad you enjoy our recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Resa says

    This soup is super tasty! Came together simply. Added lemon juice and zest as well as white miso at the end. So happy to have this recipe in my back pocket. Perfect for the snowmegeddon they are forecasting for this weekend in coastal N.C.

    thank you for all you do MB ?

  14. Janna says

    Made this last week and it was so yummy! Woke up with a cold so made it again today. Second time I added more beans and chicken to make it a bit more hearty but no other changes. So good! Will be a go-to with or without a cold.

  15. stacey miller says

    My husband said it was better then anything he could order in a restaurant! Easy and delicious another 5* meal. thx minimalist baker!

  16. Jenna says

    I absolutely loved this. (In fact, I’m eating this as I type!) I think next time I will throw in a Parmesan rind while it simmers to enhance the flavor a bit, but it’s pretty perfect the way it is!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jenna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Anna says

    First time trying this recipe and modified it right away for my own taste. I love spicy food, so I added some Mexican Chile spice and used shredded rotisserie chicken to save myself some time. I think I might add a whole jalapeno next time and some more veggies to it. Overall, I really liked the inspiration that this recipe gave off. Great base recipe that you can switch up on your own terms.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. KathrynNotKathy says

    I love this! More importantly, my elderly mom loves it too! I am time-restricted so I use store-bought broth and shredded chicken (sorry!). This is quick, easy, hearty, and tastes like I’ve slaved in the kitchen for hours. I will try some of the modifications I’ve read in other reviews, but what I’ve done so far is add shredded carrots (nice color), some season-all, rice, celery. I also had to reduce the broth to make it less “soupy” to make it easier for my mom to eat. Another time-saver was that this time I used frozen chopped kale. This recipe is a real winner!

  19. Halcyon Morrison says

    This is one of the best chicken soup recipes ever! I added 8 oz of sliced baby Bella mushrooms and added 2 tablespoons of white miso for more Unami.

  20. CMK says

    Just made this and it was fabulous! I started with the roasted lemon chicken last night, made the bone broth all day, then turned it into soup tonight. The flavors were great and I loved how each recipe led into each other and ended with the soup! I also added a cup of wild rice blend to the soup and it rounded it out nicely.

  21. Jade says

    I used ground turkey instead of shredded chicken because it’s what I had on hand and this was delicious! Love the flavor combination. This is going on my meal plan recipe rotation for sure. It was also extra yummy when I heated up the leftovers, the flavors really amped when refrigeratoraed over night like most soups/chilis.

  22. dorothy bostic says

    i accidently came upon this site but i am going to make this soup …this looks like great recipie for looseing weight and good tasting at the ame time

  23. Sara says

    Is the best way to get shredded chicken is to have a roasted chicken and then cut it into pieces? May be a silly question, but I’m not sure…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We prefer roasting a chicken, then shredded it with our hands. Otherwise, doing the same with a rotisserie chicken from the store. Or you can bake chicken breasts in the oven and shred them with two forks.

  24. Jackie says

    Just made this and it was even more delicious than expected :) I had some extra time on my hands, so I started by making the shredded chicken by poaching with lots of seasoning- oregano, thyme, basil, paprika, garlic and onion powder, plus 2 veggie bouillon cubes- and used the leftover water as the stock. Also added carrots and zucchini to clean out my fridge ;) I love all of your recipes but this one seriously hit the spot ?

  25. Allison says

    I’m veg but cook meat for my boyfriend a couple of times a week. Given that on these nights I cook two dinners, it’s really nice to have quick, delicious, HEALTHY, meat-inclusive recipes like this one. I cooked brown rice on the side and ladled the soup on top – it was a big hit. I will say it seemed like a lot of broth in comparison to the “meat and potatoes” – but I wasn’t eating it and he didn’t mind! Thank you!

  26. Melissa Petrilla says

    I made this yesterday morning and it was incredibly easy and super good. I added Much more onion and garlic as I love both but I pretty much followed the recipe and it was perfect. Most of my soup recipes take an entire day, this one was done in half an hour. Are used one whole foods cooked chicken breast from their deli so I didn’t even have to make the chicken. Then I used Whole Foods low sodium chicken stock for the base. Thank you for a GREAT and super FAST recipe!

  27. Carla Cameron says

    I’m so glad that you have decided to start featuring animal products to be really honest. It’s really really much better for me.

    I don’t like vegan recipes. Too many ingredients and too expensive. I won’t use guar gum nor xanthan gum. I really think of these as frankenfood.

    I remember when you first started your blog and it was really mainstream and featured animal products as the norm.

    Once you went vegan and GF I tuned out.

    I’m not precious with food. Eat what one wants and live and let live.

    I’m not moved by the cruelty-free argument. My body does better on animal products and carbs are not my friend. I gain weight from eating a vegan diet even if I lower my blood pressure.

    I’m really really happy with the change.

    I’ll give this one a try.

  28. Alison says

    Love this one! I like to use crockpot pulled chicken in mine and also add red pepper flakes and a whole lotta’ kale.

  29. Richard says

    This soup is so great and so easy. I’ve made it four times already, makes a great lunch on a cold day. Roasted a chicken, made a broth, and turned it into this awesome soup! Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Lilly. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Trisha Lopez says

    This recipe was so delicious! I made it for my family and I last night because it was a rainy day. I didn’t have roasted chicken so I just boiled the chicken and that white beans I had was in the bag so the process took a little longer but this recipe is definitely a keeper! My husband even made a point to tell me that. Thank you!

  31. maverickny says

    Made this and really enjoyed it! Substituted mushrooms (shiitake and portobello slides cooked in garlic) for the chicken and it came out really flavoursome and tasty.

  32. Melissa K. says

    Super easy, healthy and yummy! I recently found your website after searching for more plant-based recipes. I made this without the chicken…doubled the beans and added carrots, celery and onions. I added a squeeze of lemon juice at the end – plus some grated Parmesan cheese … delish! Thank you!! I really appreciate your easy and healthy recipes. Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds lovely, Melissa! So glad you were able to adapt to your needs. Thanks so much for sharing!

  33. RB says

    Made this last night- super delicious and brothy and mild-tasting. Definitely a warm, comforting, easy (and quick!) option for cold weather. Made verbatim (no bacon) but added a dash of dried Italian herbs bloomed in the oil after sautéing the onions and garlic, which gave a nice touch of seasoning. A nice no-fuss chicken soup alternative for sick days.

  34. Maria says

    Just wanted to say that this sounds delicious, and thank you so much for sharing some non vegetarian recipes and being completely honest and open about your dietary change instead of hiding it to avoid hate. That being said, I’m a meat eater myself and almost always add a meat or dairy source of protein to my meals because of my high exercise levels, so I really appreciate these sorts of recipes, as I normally have to adjust vegan recipes to fit my body’s needs. I hope your new diet is working for you, and that you’re seeing improvements in your health. xx

  35. Shannon P. says

    I am excited to try this recipe! I know you are getting some comments about the chicken add on, but I support whatever is best for you.
    Quick question – what would I sub for the chicken since I am vegetarian? Would I add more veggies? Any tips? Thanks!
    Shannon

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, Thanks for your support! You could add additional beans and/or veggies (mushrooms might be good!). Let us know how it goes!

  36. JJ says

    Made it last night. Delicious!!! Liking the options with meat and non-meat recipes. Easy to select out what you don’t want to see. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and support, JJ. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Mackenzie says

    Delicious, super quick, and easy to make. I added bow tie pasta, lemon pepper seasoning, and crushed red pepper flakes.

  38. Fran says

    Hi Dana,

    Thank you for all the work you do to provide delicious, healthy and free recipes for your readers. I love your blog.

    I really liked this recipe, always great to have an easy, filling and warming recipe to make after coming home tired from work on a cold evening. I made a wild rice medley on the side and added a few spoonfuls to the bowl of soup.

    Thank you again.

  39. Mayo says

    What on earth happened? Didn‘t this use to be a vegan foodblog? I‘m aghast. I‘ve been coming here for years, semms like I missed the transistion?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Earlier this year we announced we’d be making some changes to the content that would include meat and egg recipes (primarily for Dana’s health reasons). We understand this may mean you relate to our content in a different way. If you’d prefer to see only-vegan recipes, you can visit our recipe index and select “recipe type” -> “vegan” or you can subscribe to our vegan-only email list. Hope that helps clarify!

      • Alicia says

        I do feel like I relate to the content differently with this new transition to non-vegan options. Unfortunately it is disappointing to see photographs of a lot of chicken recipes when I previously saw this blog as more of a community for me. In the past I still saw the blog as inclusive community with recipe options for non-plant-based diets noted in the recipes, but through also not including recipes based around meat the way it is now… In the past year there are some vloggers/bloggers who have decided to start eating meat again, but I disagree that sharing this publicly is helpful or more inclusive since the vast majority of people still eat meat. Since facts based on science show that eating meat is harmful to the environment and our health I felt like the Minimalist Baker’s blog before was such a great way of showing everyone that eating plant-based tastes delicious and can fit everyone’s lifestyle. This will be an unpopular comment, but I did want to share my perspective as I’ve been a loyal follower of the Minimalist Baker for years and own her books.

        • Carla Cameron says

          From the very beginning, Dana had an omnivore blog which was very very mainstream. I remember her very first posts, I also remember when she changed and went vegan and GF. Vegan diets don’t work for everyone. Veganism is a choice, not an orthodoxy. Veganism isn’t her identity. She has made the changes to suit her health needs and been totally honest and transparent about it. If you cannot deal with this, should she make herself ill to please you? I think not.

        • Becky says

          I just wanted to say, I feel similarly. I am confused but hope that Dana feels better soon. I looked through every comment due to being confused that a chicken based meal was on the blog without substitutions for non-meat eaters. I am glad I know now whats going on. Sad that Dana is feeling bad. Hope things resolve soon.

  40. Karina says

    I made this for some guests who are visiting for the holidays. It was quick, easy, healthy and delicious! I added carrots for a splash of color and extra vegetables. A loaf of French bread made it a perfect meal on a cold evening. Thank you for another wonderful recipe!

  41. Amanda Payne says

    As I do with most recipes, I followed the directions exactly. Unfortunately I didn’t buy enough stock, so I used a few veggie cubes and water to make stock. Mine was pretty salty! I added red pepper flakes for a little spice. Very happy with this recipe and how quickly it came together!!! Will most likely keep it in our winter routine.

  42. Michelle says

    Just this week I finished telling someone that minimalistbaker was my favorite vegan blog, so I am surprised to see this and other meat recipes on the site, without any explanation of the change. People can eat what they want, but the minimalistbaker fanbase is primarily vegan and vegetarian (I have spent years following your site and bought your book); and it may be better received to actively notify the community of this change, instead of changing the header to “all eaters are welcome” and hoping no one will notice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Earlier this year we announced we’d be making some changes to the content that would include meat and egg recipes (primarily for Dana’s health reasons). We understand this may mean you relate to our content in a different way. If you’d prefer to see only-vegan recipes, you can visit our recipe index and select “recipe type” -> “vegan” or you can subscribe to our vegan-only email list. Hope that helps clarify!

      • Pey-Lih says

        I remember reading this announcement, and I own one of your cookbooks, as a flexitarian who consumes very little meat and mostly plants. Speaking as a fan who is not a true vegan, I appreciate your culinary creativity and all that you bring to my kitchen table.

  43. Veganpdx says

    Dana,
    Why are you changing your focus to non vegan recipes? So many of us depend on you for reliable, tasty recipes. Disheartened and disappointed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Earlier this year we announced we’d be making some changes to the content that would include meat and egg recipes (primarily for Dana’s health reasons). We understand this may mean you relate to our content in a different way. If you’d prefer to see only-vegan recipes, you can visit our recipe index and select “recipe type” -> “vegan” or you can subscribe to our vegan-only email list.

  44. Toshi says

    I subscribed to this blog a year ago and have been very happy with the wonderful vegan recipes. Why am I now receiving email recipes for CHICKEN soup????? How disappointing… You can’t just begin as a vegan blogger with thousands of vegan subscribers and then suddenly switch to animal based recipes and email them to your vegan subscribers!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Toshi, We understand this shift in content means a change in who finds value in our content, and we’re OK with that. We feel we have to be authentic and make the food that’s nourishing us right now. But thanks for the support thus far! If you’d like to continue seeing our only vegan content, you can subscribe to our vegan-only email list as well as visit our recipe page and select “special diet” “vegan.”

      • Lizzy Fallows says

        This is a helpful reply – thank you. I feel the same way as this commentor. I’ve been following and cooking your plant-based recipes for years so the appearance of animals is confusing and disappointing. I thought we were walking the same path?! Maybe it would be helpful to explain to your community what changed? Or maybe you shouldn’t have to explain. Sigh. It’s hard to accept but you’ve been such a help to me over the years that I’ll do my best not to get frustrated. Love to you and the earth.

  45. Loreto says

    I’m being following your blog for very long time, I actually have your cookbook. Now, it’s very disappointed to see how you abandon the cruelty free cuisine!

  46. Michelle says

    Delicious! I was hunting for a good comfort food for dinner tonight and this worked perfectly. I cooked the chicken in the instapot first and then shredded it. I love these new meat incorporated meals. While i try and eat mostly plant based my body just does not like it exclusively, and this recipes was perfect for me, since I don’t love the way meat tastes on its own. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joannah, we just got an insta-pot and haven’t started experimenting yet. But let us know if you give it a try!