White Bean Chicken Kale Soup is high in protein and fiber, and made easily in the instant pot for the perfect cold weather meal.
Why You’ll Love White Bean Chicken Kale Soup
The cold weather is the perfect time to enjoy a bowl of soup. White Bean Chicken Kale Soup makes a great winter meal because it is high in protein and fiber to keep you satisfied while warming you up.
Instant pots are my favorite meal prep tool because cooking is quick and easy. Just toss in the ingredients and soon your meals are ready to go! This soup has all the elements needed for a healthy meal with protein, fiber, and vegetables, and it’s ready in about 40 minutes.
Ingredients
- Onion, carrots, and celery: the vegetable trio known as French mirepoix. Adds flavor along with a mix of micronutrients.
- Garlic and rosemary: adds flavor.
- White beans (cannellini or great northern): the high fiber carb source that also adds protein along with folate, iron, and potassium.
- Chicken: the main protein source.
- Chicken broth: the liquid for the soup and adds flavor.
- Kale: good source of vitamin K and C.
How to Make White Bean Chicken Kale Soup
Set instant pot/pressure cooker to sauté. Once heated, add olive oil, onion, celery, carrots, and garlic. Cook for about 3 minutes. Turn off sauté.
Add rosemary, drained white beans, chicken, and chicken broth. Stir to have chicken fully covered by broth. Place two sprigs of fresh rosemary on top. Lock lid and pressure cook for 8 minutes.
Release pressure. Remove rosemary sprigs. Stir in kale. Cover with lid for a few minutes until kale softens to your preference. Serve with grated Parmesan on top.
Tips
- Enjoy topped with grated Parmesan and sourdough bread.
- Don’t have rosemary? Replace with 1 tsp of ground oregano or thyme.
- Not a fan of kale? Kale will soften in the soup, but if you really don’t want to use kale, then replace with fresh or frozen spinach.
- Store in the refrigerator in airtight containers for 4 days or freeze to last for a few months.
Try These Meal Prep Recipes Next
- Steak Bites and Potatoes in Instant Pot
- Curry Chicken and Lentils in Instant Pot
- Beef and Butternut Squash Stew in Pressure Cooker
- Healthy Yogurt Chicken Curry with Rice in Pressure Cooker
- Easy High Protein Turkey Chili
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White Bean Chicken Kale Soup in Instant Pot
Equipment
- 1 Pressure Cooker
Ingredients
- 1 tsp olive oil
- 1 white onion, diced
- 4 large carrots, chopped
- 4 celery stalks, chopped
- 3 garlic cloves, minced
- 1 Tbsp fresh rosemary, chopped
- 2 -15 oz cans of white beans
- 1 lb chicken breast
- 4 cups chicken broth
- 4 cups kale, chopped
- grated Parmesan cheese, optional
Instructions
- Set instant pot/pressure cooker to sauté. Once heated, add olive oil, onion, celery, carrots, and garlic. Cook for about 3 minutes. Turn off sauté.
- Add rosemary, drained white beans, chicken, and chicken broth. Stir to have chicken fully covered by broth. For a stronger rosemary flavor, place two sprigs of fresh rosemary on top. Lock lid and pressure cook for 8 minutes.
- Release pressure. Remove rosemary sprigs. Stir in kale. Cover with lid for a few minutes until kale softens to your preference. Serve with Parmesan cheese.
Notes
- Enjoy topped with grated Parmesan and sourdough bread.
- Don’t have rosemary? Replace with 1 tsp of ground oregano or thyme.
- Not a fan of kale? Kale will soften in the soup, but if you really don’t want to use kale, then replace with fresh or frozen spinach.
- Store in the refrigerator in airtight containers for 4 days or freeze to last for a few months.
