Chicken & Kale Soup

Ingredients

• 1 Tbs olive oil
• 1‌1⁄2 cups yellow onion, chopped
• 1 Tbs garlic, minced
• 1 15-oz can great northern beans, rinsed
• 12 oz boneless, skinless chicken breast
• 2 med Yukon Gold potatoes, peeled and diced (1⁄2")
• 6 cups chicken broth
• 2 sprigs of thyme
• 1 tsp kosher salt
• 1⁄2 tsp ground pepper
• 3 cups kale, stemmed & chopped
• 2 Tbs lemon juice

Directions

1. Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes.
2. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer.
3. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165° F, about 18 minutes.
4. Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.

Notes

• You can add other/more spices if you wish. Summer Savory is excellent. Increase the thyme also. Parsley and sage go well.
• Adding celery and/or carrots fills out this soup. Swap out the Yukon Gold for sweet potato!