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  • Writer's pictureTiffany Langabeer

Easy Chicken, Kale, and Cannellini Bean Soup

This soup has everything - protein from the chicken, fiber from the tender beans, and is secretly loaded with vegetables. It is made from ingredients you likely have on hand, yet it is special enough for company!

Chicken & kale soup

This is a tried and true recipe that is bursting with healthy ingredients. It is probably one of the easiest meals to make and comes together in less than 15 minutes. Using leftover rotisserie chicken and canned beans, you can have dinner on the table in less than 30 minutes! Everyone will think you spent the day in the kitchen thanks to the addition of the Herbes de Provence, which really elevates this dish.

A quick weeknight meal with healthy ingredients

This soup is inspired by Giada de Laurentiis, the Queen herself. When I was pregnant with my second child, I watched endless episodes of Everyday Italian. I looked forward for that sweet time when my child napped, and I had time to put dinner together. This is my version of one of her delicious recipes. This chicken, kale, & cannellini bean soup is very flexible and always reminds me of those days when the kids were little. I have made this with ground turkey, turkey sausage, left-over Thanksgiving turkey, and rotisserie chicken. They are equally amazing. Even my husband who isn't a huge "soup" fan loves this for its hearty ingredients, and it is even better the next day (if there are any left-overs). You can serve this with a rustic baguette or ciabatta. Thanks to the elegant cannellini beans you don't need anything else!

Easy Chicken, Kale, and Cannellini Bean Soup

Ingredient list

  • 2 tablespoons extra-virgin olive oil

  • 5 large shallots, chopped

  • 3 medium carrots, peeled and cut into 1/2-inch pieces

  • 1 large red bell pepper, cut into 1/2-inch pieces

  • 8 ounces of rotisserie chicken, broken into small chunks

  • 1 tablespoon Herbes de Provence

  • 5 cups chicken broth

  • 1 (15-ounce) can diced tomatoes, drained

  • 1 can cannellini beans, drained

  • 1 small bunch kale, center ribs removed, leaves coarsely chopped

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper (I like a lot)

  • 1/4 cup chopped fresh parsley or basil

  • 1/4 cup freshly grated Parmesan cheese


This comes together very quickly, so it is a good idea to have all of your ingredients ready to go.

  1. Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper. Sauté until softened, 5 to 6 minutes.

  2. Add the chicken, Herbes de Provence, broth, diced tomatoes, and cannellini beans. Stir in the kale and season with 3/4 teaspoon of salt and black pepper. Reduce the heat to a medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

  3. Ladle the soup into bowls. Sprinkle with fresh herbs and Parmesan cheese. If you are feeling fancy and have a little pesto on hand, add a dollop to dress it up!

Woman enjoying soup

Let me know if you make this recipe, and how it turned out. Trust me, it is foolproof even for novice cooks. Happy cooking!


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