Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups chicken broth
- 2 cups kale, chopped
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken thighs and cook until browned.
- Add the onion, carrots, and celery to the pot. Sauté until the vegetables are tender.
- Stir in the garlic, thyme, and smoked paprika; cook for one minute.
- Add the diced tomatoes, white beans, chicken broth, kale, and bay leaf. Bring to a boil.
- Reduce heat and let simmer for 30 minutes. Season with salt and pepper.
- Remove the bay leaf and serve hot.
Notes
- This soup can be made a day in advance for even better flavor.
- Add some crusty bread on the side for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg