Many of us are a little under the weather or just craving something warm and comforting, Tuscan Kale & Chicken Soup is the answer. This recipe is very flavorful and hits the spot on cold evenings. With just a few ingredients from your pantry, you can prepare this recipe in no time at all.
32oz. low sodium chicken broth
2 boneless, skinless chicken breasts
3 large carrots
5 large kale leaves or 2 cups fresh spinach leaves
1 can white kidney beans or cannellini beans
salt and pepper
In a large pot add chicken broth and breasts over medium heat. When broth starts to boil turn to simmer and let cook for 20 minutes. Remove chicken breasts and set aside to cool. Continue to simmer broth.
Next, peel and dice carrots and add to the broth.
Wash kale and remove leaves from stem. Chop kale roughly with knife and add to the broth.
Next, shred the chicken meat and add to the broth followed by the drained and rinsed beans.
Continue to simmer for 10 minutes. Chop basil (optional) and set aside for topping
Ladle soup into bowls and grate parmesan over the top followed by the basil
The soup is quite brothy and delightful. Enjoy!