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Creamy Slow Cooker White Bean Chicken and Kale Soup

slow cooker white bean chicken and kale soup - featured image
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A warm, nourishing, and creamy slow cooker soup featuring tender chicken, white beans, and vibrant kale. Easy to prepare and perfect for cozy dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 grams), shredded after cooking
  • 2 cans (15 oz / 425 g each) cannellini or great northern white beans, drained and rinsed
  • 4 cups chopped kale leaves (stems removed)
  • 4 cups (1 quart) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 tablespoons olive oil (optional, for sautéing)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional thickener: 1/4 cup reserved white beans, mashed or blended

Instructions

  1. Dice the onion, peel and chop carrots, dice celery, mince the garlic, and chop the kale leaves, removing the thick stems. Drain and rinse the canned white beans. This step takes about 10-15 minutes.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion, carrots, celery, and garlic. Cook until softened and fragrant, about 5-7 minutes. This step is optional but recommended to unlock more flavor.
  3. Add the sautéed vegetables to the slow cooker. Place the chicken breasts on top, then pour in the chicken broth. Add the drained white beans, dried thyme, rosemary, bay leaf, salt, and pepper.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through and flavors are well combined.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
  6. Stir in the chopped kale and cook for an additional 15-20 minutes on high, or until the kale is wilted but still vibrant green.
  7. For a creamier texture, scoop out about 1/4 cup of the beans and mash them with a fork or blend briefly, then stir back into the soup.
  8. Taste and adjust salt, pepper, or herbs as needed. Remove the bay leaf before serving.

Notes

Sautéing the vegetables before slow cooking enhances flavor. Add kale near the end to keep it vibrant and slightly chewy. Mash some beans to thicken the soup naturally without dairy. Adjust seasoning gradually as broth and beans contain salt. If slow cooker runs hot, check soup earlier to avoid overcooking kale. Add a splash of lemon juice before serving for brightness. Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker soup, white bean chicken soup, kale soup, creamy soup, healthy dinner, easy slow cooker recipe, comforting soup

Find it online: https://tempotaste.com/creamy-slow-cooker-white-bean-chicken-and-kale-soup-recipe-easy-and-healthy/