High-Protein Lemon Chicken Bean Soup

A bright, hearty stovetop soup with tender shredded chicken, creamy cannellini beans, and kale in a garlicky lemon broth.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken breast
• 4 cups low-sodium chicken broth
• 2 15-ounce cans cannellini beans
• 2 cups kale
• 1 medium lemon
• 2 cloves garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Drain and rinse the beans. Strip the kale leaves from the stems and chop the leaves. Zest the lemon, then cut it in half; reserve the zest and juice separately. (about 5 min)
2. Heat the olive oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, chicken breast, salt, and pepper. Bring to a gentle simmer. (about 5 min) — Medium heat
3. Cover and simmer gently until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer, about 15 to 18 minutes. Transfer the chicken to a plate and shred it with two forks. (about 18 min) — 165°F (74°C)
4. Return the shredded chicken to the pot. Stir in the beans and kale, and simmer until the kale is tender and the beans are hot, about 8 minutes. (about 8 min) — Gentle simmer
5. Remove the pot from the heat. Stir in the lemon zest and 2 tablespoons lemon juice. Taste and adjust the salt, pepper, and lemon juice as desired. Serve hot. (about 2 min)