Ingredients
1 Tbsp extra virgin olive oil
1 1/2 cups chopped yellow onions
1 Tbsp minced garlic
1 15oz can no salt added beans, rinsed
12oz organic boneless, skinless chicken breast
2 medium organic potatoes, peeled and diced
6 cups unsalted organic chicken broth
3 sprigs thyme
1 tsp Kosher salt
1/2 tsp ground pepper
3 cups chopped organic kale or 10oz package frozen organic kale
2 Tbsp lemon juice
Directions
1. Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium high heat then reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and chicken is cooked through.
2. Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup. Cook over medium heat, stirring often until the kale is wilted and tender, about 2 minutes. Remove from heat then stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving.