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Chicken, White Bean & Kale Stew

A great stew for the days you just don't have the bandwidth for anything complicated.

Serves: 8 Prep Time: 20 minutes

Some nights, the last thing I want to do is come home and cook something complicated. So instead of picking up takeout, try this shredded chicken and white bean soup. It will not only mix up your dinner routine but can be prepped in a few minutes and then simmer while you shower and have a glass of wine.

The best part is the super easy prep and minimal cleanup. This chicken and white bean stew is also packed with tons of protein and fiber to make your body and gut happy!


2 cans drained cannellini beans 6 cups unsalted chicken broth 1 cup chopped yellow onion 1 cup sliced carrots (A bag of frozen chopped ones will also do.) 1 tablespoon rosemary 2 cups shredded chicken (To save time grab a roasted chicken that’s already done.) 4 cups chopped fresh kale 2 tablespoons fresh lemon juice Salt & ground pepper Fresh parsley and/or parmesan to sprinkle on top if desired


  1. If you're not using an already roasted chicken, place chicken breasts into a crockpot and cook through.

  2. Transfer out of the pot and shred.

  3. Combine beans, broth, onion, carrots, and rosemary into a large pot. Cover and cook on high until the beans and vegetables are tender.

  4. Add in the shredded chicken and kale and cook until the kale is tender for about 15-20 minutes.

  5. Stir in lemon juice, salt, and pepper. Serve the soup sprinkled with fresh parsley and parmesan.

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