This is a simple white bean & chicken soup with lots of fresh herbs, & kale.
Perfect for fall.
Except that I live in Florida & fall doesn’t really exist here.
We compensate though, we still eat soup, & then swim in the pool.
It’s a tough life.
Did I mention that this soup is picky teenager approved?
1/2 large onion (chopped)
4 garlic cloves, chopped
1/4-1/2 cup whole wheat flour (or white)
2 Tablespoons coconut oil
4 cups chicken broth
4 cups water
Chicken bouillon to taste if desired
1-2 teaspoons salt
4 sprigs fresh thyme, chopped
4 large fresh bakteri leaves, chopped
3 sprigs parsley, chopped
1 small bunch (8 leaves) oregano, chopped
1 medium jalapeno diced (optional)
Black pepper to taste
1 teaspoon cumin
2 cans Great Northern Beans (white) (undrained)
1 can Garbanzo Beans/Chick peas (undrained)
12 stalks curly kale leaves, washed & leaves torn away from stalks (discard stalks)
4 large boneless, skinless chicken breasts, diced
Heat coconut oil in saucepan. Once hot, add onions & garlic, (& jalapeno if you feel daring). Sautee until tender. Add flour & stir to coat.
Allow to cook for 30 seconds to make a roux, then slowly add broth & stir until roux is dissolved.
Add water, salt, & beans. Use the bottom of a cup, or potato masher to smash beans slightly – not all of them, perhaps a third. This will also help to thicken the soup.
Add spices, & diced chicken.
If using a pressure cooker, cook for 15-20 minutes. If using a regular soup pan, cook for 30-40 minutes until chicken is tender, & everything is well combined.
Add kale, & allow to cook for an additional 5-10 minutes prior to serving.
Salt & pepper to taste.