After making my Cinnamon & Chili Spiced Roasted Chicken last week, I had quite a bit of chicken leftover. I’m not a huge fan of eating leftover chicken plain (is that weird?) so I usually like to use it to make something else – like chicken salad, a casserole, or soup. With the frigid temps that hit us last week, I had a serious craving for soup, so soup it was!
I’ve also been on a huge kale kick so I wanted to incorporate that into my soup as well. Really, this soup grew from me just adding a ton of my favorite things – pancetta, kale, beans, tomatoes, carrots – into the pot and calling it soup. I mean stew. It’s thick enough to be considered either and stew sounds heartier so I went with stew.
I absolutely love this soup. It is hearty, comforting, and most importantly it is delicious. Marc wasn’t a huge fan of the kale (I gladly finished the pieces he left on the bottom of his bowl!) and if you have kale-haters in your family too (I feel your pain) you could use spinach or even green beans instead. We enjoyed it topped with freshly grated Parmesan cheese and alongside a few pieces of sliced crostini that I slathered in butter and broiled for a minute or two. It definitely did the trick of warming us up on a cold winter night!
- 4 oz pancetta diced
- 1 tbsp olive oil if needed
- 1 onion diced
- 2 carrots diced
- 3 cloves garlic minced
- 28 oz diced tomatoes
- 2 14 oz cans white Northern beans
- 1/2 tsp dried thyme
- 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 4 cups vegetable or chicken broth
- 1-2 cups water
- 1-2 cups shredded chicken I used leftover roasted chicken
- 1 bunch kale de-stemmed and chopped, about 4 cups total
- shredded Parmesan cheese for topping
- In large stockpot over medium-high heat, cook pancetta, about 5 minutes.
- Add onion, carrots, and olive oil if there isn't much fat from the pancetta.
- Cook until vegetables begin to soften, about 5-7 minutes.
- Add garlic and cook one more minute.
- Add diced tomatoes, beans, thyme, Italian seasoning, and salt, stirring well and cooking another minute or two.
- Add broth, 1 cup of water, and chicken.
- Bring to a boil, reduce heat, and let simmer for 20 minutes.
- Add kale and simmer another 5 minutes. Add more water if it seems too thick.
- Ladle into bowls and top with freshly grated Parmesan cheese.