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Cozy Slow Cooker Tuscan White Bean Chicken Soup Recipe with Kale and Lemon

slow cooker tuscan white bean chicken soup - featured image
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A comforting slow cooker soup featuring tender chicken, creamy white beans, fresh kale, and bright lemon zest, perfect for cozy dinners and easy meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 4 cups chopped kale (about 100g), stems removed
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 4 cups (32 fl oz) low sodium chicken broth
  • 1 large lemon, zest and juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse and drain the canned white beans. Chop the kale into bite-size pieces, removing the tough stems. Mince the garlic and dice the onion. Zest and juice the lemon, keeping both separate for later use.
  2. Optional: Heat olive oil in a skillet over medium heat, then add diced onion and garlic. Cook until softened and fragrant, about 5 minutes. Transfer to the slow cooker.
  3. Place the chicken breasts at the bottom of the slow cooker. Add the rinsed beans and sautéed onion and garlic (or raw if skipping the sauté). Sprinkle Italian seasoning, red pepper flakes if using, and a pinch of salt and pepper over the top.
  4. Pour the chicken broth over everything. Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is cooked through and tender.
  5. Remove the chicken breasts and shred them with two forks. Return shredded chicken to the pot. Add the chopped kale, stir, and replace the lid. Let it sit on warm for 10 minutes to wilt the kale gently.
  6. Stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper.
  7. Serve warm, optionally drizzling extra virgin olive oil over the top.

Notes

Sautéing the onion and garlic before adding to the slow cooker enhances flavor but is optional. Add kale near the end to keep it vibrant and tender. Stir in lemon juice last to preserve brightness. Adjust salt gradually as slow cooking concentrates flavors. Leftovers taste better after a day and can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker soup, Tuscan chicken soup, white bean soup, kale soup, lemon chicken soup, healthy soup, easy dinner, comfort food

Find it online: https://twinkletaste.com/cozy-slow-cooker-tuscan-white-bean-chicken-soup-recipe-with-kale-and-lemon/