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Dinner recipe · from the recipe book

Tuscan Coconut Chicken Soup with White Beans

A brothy, garlicky soup with tender chicken breast, soffritto vegetables, creamy cannellini and kale in a silky coconut-tinged broth brightened with rosemary and Parmesan.

Tuscan Coconut Chicken Soup with White Beans

Ingredients

  • 1¼ lb560 gChicken breast, boneless skinlessleft whole
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 3 medium180 gCarrotsdiced
  • 3 stalks120 gCelerydiced
  • 4 cloves12 gGarlicminced
  • ¾ tsp1 gDried rosemary
  • ¼ tsp0.5 gCrushed red pepper
  • 4 cups960 gLow-sodium chicken broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1 tbsp15 gLemon juice
  • ⅓ cup grated30 gGrated Parmesan
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prepare first: dice the onion, carrot and celery, mince the garlic, chop the kale and parsley.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
  3. Stir in the garlic, rosemary and red pepper flakes and cook 1 minute until fragrant.
  4. Pour in the chicken broth, add the whole chicken breast and the salt, and bring to a simmer. Cover and simmer gently 15 to 18 minutes, until the chicken reaches 165°F (74°C).
  5. Lift out the chicken onto a board, shred it with two forks, and set aside.
  6. Add the great northern beans and kale to the pot and simmer 5 minutes until the kale is tender.
  7. Stir in the coconut milk and return the shredded chicken; heat through without boiling, about 2 minutes.
  8. Turn off the heat and stir in the lemon juice and black pepper.
  9. Ladle into bowls and top each with the Parmesan and parsley.

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

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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