Chicken & Kale Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups chopped yellow onion
• 1 tablespoon minced garlic
• 1 (15 ounce) can no-salt-added great northern beans, rinsed
• 12 ounces boneless, skinless chicken breast or chicken tenders
• 2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
• 6 cups unsalted chicken broth
• 3 thyme sprigs
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 3 cups chopped kale or 1 (10 ounce) package frozen chopped kale
• 2 tablespoons lemon juice

Instructions

1. Heat 1 tablespoon oil in a large, heavy pot over medium heat. Add 1 1/2 cups chopped onion; cook, stirring occasionally, until softened, about 5 minutes. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 15 ounces of beans, 12 ounces of chicken, 2 diced potatoes, 6 cups broth, 3 thyme sprigs, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165°F, about 18 minutes.
2. Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir 3 cups of kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and 2 tablespoons lemon juice. Remove the thyme sprigs before serving. Serve hot.