Kale, White Bean and Rotisserie Chicken Soup



  • 2-3 tbsp. olive oil
  • 1.5 cups white onion, chopped
  • 2 cloves of garlic, chopped
  • 3/4 cup carrots, chopped
  • 3/4 cup celery, chopped
  • 1 rotisserie chicken
  • 2 (14oz) cans white beans, drained (cannelini or great northern)
  • 6 cups chicken broth
  • 1/4 cup fresh squeezed lemon juice
  • 1 head of kale
  • salt and pepper, to taste
  • 1/4 tsp. crushed red pepper (optional)
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1 tbsp. better than boullion chicken base


  1.  Heat 3 tbsp. olive oil in a large pot over medium-high heat.  When hot, add onion, celery, carrots, and garlic with a little salt and pepper.  (add the crushed red pepper here if you like a little added heat). Saute for 5-7 minutes, or until carrots and celery are tender.
  2. Now add in the chicken broth, the lemon juice, the rosemary, thyme, and oregano.  Let come to a heavy simmer, then turn heat down to medium-low.  You want the soup to have a very low simmer going throughout the rest of the cooking process, so adjust heat accordingly.
  3. Meanwhile, carve as much meat off of the rotisserie chicken as you can get.  Discard any skin/carcass.  Roughly dice the meat and add it to the broth.
  4. Now, using a knife remove the Kale leaves from the stem.  Discard the stem.  Roughly chop the kale, then add it to the soup.  Also add in your drained (not rinsed) beans at this time.  Stir to combine and let cook for about 8 minutes, or until kale is nice and wilted and beans are heated through. Add the boullion base, stir well to combine. Taste the soup and add salt and pepper to your taste.  Serve and enjoy!

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