Ingredients
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1 tablespoon extra-virgin olive oil
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1 ½ cups chopped yellow onion
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1 tablespoon minced garlic
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1 (15 ounce) can no-salt-added great northern beans, rinsed
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12 ounces boneless, skinless chicken breast or chicken tenders
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2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
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6 cups unsalted chicken broth
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3 thyme sprigs
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1 teaspoon kosher salt
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½ teaspoon ground pepper
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3 cups chopped kale or 1 (10 ounce) package frozen chopped kale
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2 tablespoons lemon juice
Directions
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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.
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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.
