Eric has started to make a small “ding!” sound every time I close the sliding door of my closet. I think he figures that if I hear a pleasant “ding!” as a reward for shutting the closet door, I will do it more often. You know, kind of like Pavlov’s dog. (Ring a bell, give food. Eventually the dog salivates at the bell, without the food.) I’m slightly offended to be a mere subject in his psychological experiment, but at the same time have caught myself silently “dinging” myself for all sorts of things now as a mini reward. Who knew I was so easy to please? Maybe I’m part canine? A little worried that I’m going to start requesting belly rubs and ear scratches soon. Have you jumped on the kale bandwagon? I heard this interview of a restaurant critic on the radio the other day where she totally slams kale. At least, kale as it is often prepared in these trendy times. (Kale salad, kale chips, kale pizza.) She said that years ago grocery stores would leave it on the stands outside during winter, so that it would partially freeze, which made it more tender. And even then it was usually tossed into a soup or stew. I was cheering the whole interview. I mean, have you ever had kale chips? They’re gross. If you think otherwise, I think you’ve drunk the Kool aid. (It was probably kale-flavored.) Kale in soup, however, is a completely different story. It becomes tender and absorbs the flavors around it.
What you’ll need for this healthy Chicken and Bean Soup
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
Chicken Bean Soup substitutions and variations
Consider this soup a blank canvas and make it your own. Here are some ideas to get you started (but it’s infinitely variable!).
If you have celery you’ve been neglecting in the veggie drawer, you can chop up a cup or so and add celery with the onions and carrots. Don’t have pre-cooked, shredded chicken? Cook up a couple chicken thighs or breasts and shred or chop them as you prefer. Sautéing, baking, boiling, or grilling all work. Want to make this soup vegetarian? Toss in an extra can of great northern beans and omit the chicken. I promise the kale in this soup is delicious (way better than raw! Not even the same thing!) but if you still have doubts, you can substitute a comparable amount of spinach. You won’t need to simmer it for 10-15 minutes, since it’s a less hearty green; instead, you can just stir it into the hot soup and serve. If you don’t have great northern beans or are having trouble finding them at the store, you can substitute cannellini beans (another type of white bean). Won’t be home all day to cook? Make the slow cooker version of this soup instead!
How to make White Bean Chicken Soup
Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below! Facebook | Pinterest | Instagram I also love how versatile this soup is. Swap out the vegetables, swap out the bean type, etc. I just talked to my friend Shannon the other day, she’s the one who gave me the recipe, and she said she was going to try it with sausage, which I think would be awesome! Whatever you do, don’t leave out the Parmesan rind. It totally takes this soup above and beyond!
One Hour French Bread « it’s magical how quickly this crusty loaf comes together. The Best Garlic Bread of Your Life « is there anything better than buttery, garlicky bread?! Sweet and Moist Cornbread « this isn’t exactly chili, but it’s, like, chili-adjacent? And cornbread never hurt anything. Easy Fluffy One Hour Dinner Rolls « these are pillowy, soft, and buttery. In ONE HOUR. Garlic Knots « make these and you’ve created a total power couple.
Can you freeze this soup?
Yes, this soup freezes very well. You can portion it into individual servings or just throw the whole thing into a labeled ziplock bag.
