Grocery List:

• 1½ – lbs chicken breast
• 1 – medium yellow onion
• 1 – TBSP butter
• 1 – tsp minced garlic
• 1 – 8oz package of sliced baby bella mushrooms
• 1 – 16oz can of crushed tomatoes
  • optionally add 1-2 diced tomatoes for texture, or a handful of cherry tomatoes
• 2 – 16oz cans of cannellini beans
• 3 – cups chicken broth or bouillon
• 1 – handful of chopped parsley (almost ¼ cup)
• 1 – Kale bundle (5 ish leaves)
• Salt and Pepper to taste (~ ¼ tsp)

Recipe:

1. Cook and shred the chicken breast, then set it aside. I usually airfry sliced chicken for 14 minutes at 360°F. Meanwhile, start the soup.
2. Dice the yellow onion and begin sauteing it with butter in a large soup pot over medium heat. After about 5 minutes, add the garlic and mushrooms. Reduce the heat to low, cover, and allow everything to cook for about 15 minutes, or until the mushrooms begin to darken in color and reduce in size.
3. Add the tomatoes, beans, chicken broth, and parsley, and bring everything to a boil.
4. Boil for about 5 minutes, then add the shredded chicken and reduce to a simmer for 20 minutes, or until supper time.
5. Five minutes before serving, remove the spines from the kale leaves and chop them into bite-sized pieces. Stir the kale into the soup and allow it to wilt.
6. Serve warm with a toasted baguette and garnish with parsley.

Notes:

• I like to add cheese to my bowl: Parmesan, cream cheese, or even Boursin cheese are great additions.
• For dairy-free creaminess, mash a couple of the cannellini beans.
• The later you add the kale, the crunchier it will be.
• Spinach is a great substitute for kale, but note that it has a softer texture.
• Leftovers keep well in the fridge for a couple of days.
• Try adding any fun favorite soup ingredients for some variety, like:
  • red pepper flakes for heat
  • dumplings or diced tomatoes for fun texture
  • rice