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| Servings |
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Ingredients
- 2 chicken breasts
- 1 (15 oz) can cannellini beans , rinsed and drained
- 1 sweet potato , cubed
- 1 cup freshly chopped or frozen kale
- 1 yellow onion , chopped
- 2 cloves garlic , chopped
- 6 cups chicken or turkey bone broth
- 2 sprigs fresh rosemary
- salt + pepper to taste
- 1 handful fresh parsley
Ingredients
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Instructions
- Add the chicken breasts to the base of a large stockpot followed by the cannellini beans, sweet potato, kale, onion, and garlic.
- Add the bone broth, rosemary sprigs, salt, and pepper.
- Bring to a boil and then simmer for 30-35 minutes or until the chicken is completely cooked through.
- Remove and discard the rosemary sprigs.
- Remove the chicken breasts, and shred the chicken.
- Add the shredded chicken back to the soup along with the fresh parsley and enjoy!
This soup is delicious!! I added baby bella mushrooms and used leftover rotisserie chicken. I will definitely be making this again ☺️
Using leftover rotisserie chicken is a great idea!