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Wholesome Slow Cooker White Bean Chicken and Kale Tuscan Soup

slow cooker white bean chicken kale soup - featured image
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A hearty and healthy slow cooker soup featuring tender chicken, creamy white beans, and vibrant kale with a Tuscan herb twist. Perfect for cozy evenings and easy weeknight meals.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed
  • 4 cups chopped kale, stems removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups low-sodium chicken broth
  • 1/2 cup water
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Dice the onion, carrots, and celery. Mince the garlic. Chop the kale finely, removing stems. Trim and cut chicken into bite-sized pieces or leave whole for shredding later.
  2. Optional: In a skillet, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened and fragrant, about 5 minutes.
  3. Transfer sautéed veggies to the slow cooker. Add chicken pieces, white beans, kale, chicken broth, water, rosemary, thyme, red pepper flakes (if using), salt, and pepper. Stir gently to combine.
  4. Cover and cook on low for 4-6 hours until chicken is tender and kale is wilted but vibrant. If chicken was left whole, shred it with forks and stir back into the soup.
  5. Stir in white wine vinegar. Taste and adjust seasoning with salt and pepper. Add water or broth if soup is too thick.
  6. Serve warm, optionally drizzled with extra virgin olive oil and freshly grated Parmesan.

Notes

Do not overcook kale to avoid mushiness; add it with beans and chicken or in the last 30 minutes for firmer texture. Rinse canned beans to reduce sodium and canned flavor. Mash a few beans against the pot side to thicken broth if needed. Stir halfway through cooking to distribute flavors. Can substitute vegetable broth for lighter taste or use spinach instead of kale for milder greens. Instant Pot method: sauté aromatics, then pressure cook 20 minutes with natural release.

Nutrition

Keywords: slow cooker soup, white bean chicken soup, kale soup, Tuscan soup, healthy chicken soup, easy dinner, weeknight meal, gluten-free, hearty soup

Find it online: https://evabake.com/wholesome-slow-cooker-white-bean-chicken-and-kale-tuscan-soup-recipe-for-easy-healthy-meals/