Ingredients
- 1 lb Pulled and Shredded Chicken Breast
- 1 Tbsp Olive Oil
- 1 Onion diced
- 2 Garlic cloves minced
- ½ tsp Thyme dried
- 1 Celery stalk sliced
- 2 Medium carrots peeled and chopped
- 2 Medium potatoes peeled and diced
- 32 oz Chicken stock
- 1 can Cannellini beans drained and rinsed
- 1 cup Kale chopped
- 2 Tbsp Parmesan grated
- Fresh parsley for garnish optional
Instructions
- In a large saucepan, heat olive oil and add diced onion. Cook over low heat until soft, 8-10 minutes.
- Add garlic and thyme and cook for 2 more minutes. Add celery, carrots, and potatoes. Stir.
- Add chicken stock (season if necessary) and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add in drained beans and cook for 2 minutes.
- Add pulled chicken and heat through for 2-3 minutes. Add kale and simmer until kale is wilted. Adjust seasoning if needed.
- Serve soup in serving bowl and top with grated Parmesan and fresh parsley, if desired.
