Chicken, White Bean & Kale Soup
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs trimmed and cut into 1-inch pieces
- 1 large onion finely chopped
- 6 cloves garlic minced
- 3 teaspoons paprika
- 1/4 teaspoon crushed red pepper or to taste (optional)
- 2 cup white wine
- 6 cups gluten free chicken broth
- 1 14.5 oz. diced tomatoes
- 1 bunch kale ribs removed, chopped (about 8 cups lightly packed)
- 2 15- ounce white beans rinsed
- to taste salt and pepper
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper. Cook chicken, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer chicken to a plate with tongs, leaving juices in the pot.
- Add onion to the pot and cook, stirring often, until just beginning to caramelize. Add garlic, paprika and crushed red pepper, if using, and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat and bring to a simmer.
- Add chicken broth and kale. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until kale is tender. Stir in white beans and heat through.
