Dinner recipe · from the recipe book

Chicken, White Bean and Kale Soup with Squash

Name: Chicken, White Bean and Kale Soup with Squash
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1¾ lb (800 g) Chicken breast, boneless skinless; 2⅔ cups (480 g) White beans, canned, drained and rinsed; 7¼ cups chopped (150 g) Kale, stems removed, chopped; 3 cups cubed (420 g) Butternut squash, peeled, cut into 1/2-inch cubes; 1½ medium (160 g) Yellow onion, diced; 2 medium (120 g) Carrots, diced; 2 stalks (80 g) Celery, diced; 4 cloves (12 g) Garlic, minced; 1½ tbsp (20 g) Olive oil; 6 cups (1,440 g) Low-sodium chicken broth; 2 tsp (2 g) Dried thyme; ¾ tsp (1 g) Dried rosemary, crumbled; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper; 1½ tbsp (20 g) Lemon juice

A hearty, savory broth packed with tender shredded chicken, creamy white beans, sweet butternut cubes and silky kale, warmed with thyme and rosemary.

One pot
1 hr · 30 min hands-on
Serves 6
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1¾ lb800 gChicken breast, boneless skinless
2⅔ cups480 gWhite beans, canned, drained and rinsed
7¼ cups chopped150 gKalestems removed, chopped
3 cups cubed420 gButternut squash, peeledcut into 1/2-inch cubes
1½ medium160 gYellow oniondiced
2 medium120 gCarrotsdiced
2 stalks80 gCelerydiced
4 cloves12 gGarlicminced
1½ tbsp20 gOlive oil
6 cups1,440 gLow-sodium chicken broth
2 tsp2 gDried thyme
¾ tsp1 gDried rosemarycrumbled
¼ tsp2 gSalt
½ tsp1 gBlack pepper
1½ tbsp20 gLemon juice

Steps

Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook until softened, about 6 minutes.
Stir in the garlic, thyme and rosemary and cook for 1 minute until fragrant.
Add the chicken broth and the whole chicken breasts. Bring to a boil, then lower to a gentle simmer, cover and cook until the chicken reaches 165°F (74°C) in the thickest part, about 15 to 20 minutes.
Lift the chicken onto a cutting board and let it rest while you add the butternut to the pot. Simmer until the squash is just tender, about 12 minutes.
Shred the chicken with two forks. Return it to the pot with the white beans and kale and simmer until the kale is wilted and tender, about 5 minutes.
Stir in the salt, black pepper and lemon juice and serve hot.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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Chicken, White Bean and Kale Soup with Squash

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