Living La Vida Holoka


Kale, Chicken, and White Bean Soup

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This cozy Kale, Chicken, and White Bean Soup is a nice alternative to traditional chicken soup. It’s make with healthy kale, white beans, and rotisserie chicken for an easy, rustic style soup!


Summer had its last last hurrah a couple weeks ago.  It went from the 90s to the 50s in a matter of a day!  That 50 degree day was my idea of perfect fall weather – cold, rainy, and gloomy.  It was great weather for curling up in a cozy sweatshirt, watching movies, and making soup!  And nothing is more perfect for a chilly fall day like a big bowl of chicken soup!

Last year, I had made a Kale, Chicken, and White Bean Soup out of a bunch of veggies and leftover rotisserie chicken I had in the fridge.  It was so good that I immediately jotted the ingredients down in the notes app of my phone.  I had planned on sharing it on the blog, but for whatever reason, it didn’t happen.


Well, you can thank that chilly day a couple weeks ago for reminding me of this recipe!  I couldn’t wait to make it again!  So I picked up ingredients when I went food shopping and made a big ol’ pot of Kale, Chicken, and White Bean Soup.  It’s a sophisticated chicken soup that’s healthy and hearty.

I don’t know about you, but I love a big, bulky soup!  I want to grab a spoonful of veggies and protein in every bite instead of fishing for it in a bowl of broth.  Now, I have nothing against broth.  It’s soothing against your throat and warms you up.  But I want a soup that’s going to fill me up, as well as warm me up!


The soup starts with sauteed onion and garlic.  Then, I added in vegetable broth (I prefer it over chicken broth), shredded chicken, kale, and chopped red pepper.  My secret ingredient to a perfect soup like this is a Parmesan cheese rind.  The rind softens up and adds amazing flavor to soups!

The cheesemonger wasn’t around when I went searching for a small wedge of Parmesan (I’m not mad about having a bigger wedge a use).  But check the cheese section of your local Whole Foods for smaller wedges and rinds.  It’s a budget-friendly way to add a lot of flavor to your soup!

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Kale, Chicken, and White Bean Soup

Kale, Chicken, and White Bean Soup

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 3/4 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 bunch kale, cleaned with stems removed and torn into pieces
  • 2 - 32 oz. containers vegetable or chicken broth
  • 1 rotisserie chicken, skin removed and shredded
  • 15 oz. can cannellini beans, rinsed and drained
  • 1 small red bell pepper, diced
  • 1 Parmesan cheese rind
  • 1/2 tbsp. Italian seasoning
  • Salt and pepper, to taste
  • Pinch of red pepper, optional

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic to the pot. Cook until the onion has softened and the garlic becomes fragrant, about two minutes.
  3. Add the kale and cook until it softens and becomes a brighter green.
  4. Carefully pour in the broth and increase heat to medium-high.
  5. Add the chicken, cannellini beans, diced red pepper, Parmesan rind, and seasonings. Stir to combine.
  6. Bring the soup to a boil. Then, lower it to a simmer.
  7. Cook soup for at least 30 minutes. Then, spoon into bowls and serve with Parmesan cheese.
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The first time I made this soup, I made it in my slow cooker.  It worked like a charm!  Obviously, or I wouldn’t be sharing this recipe a year later!  Just add everything to the slow cooker and set it for low for 8 hours.  So easy!

This soup also freezes really well!  Perfect since it makes a big batch and my husband’s not much of a soup eater.  So I froze it in portions and thawed it out when I wanted to have it for lunch.


I’m so glad that soup season has returned! This soup will definitely be on rotation from now and all throughout the winter months.  While traditional chicken soup is all well and good, this chicken soup is a rustic and cozy alternative when you want something a little different.

Did you make this soup recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this soup recipe, you might enjoy these as well:

Thai Coconut Pumpkin Soup

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The exotic flavors of Thai cuisine inspired this Thai Coconut Pumpkin Soup.  It’s a creamy, spicy, super flavorful soup that’s sure to become a fall favorite among pumpkin lovers!


The weather has been such a tease lately.  I’ve been waiting for summer to end since it basically began this year (the older I get, the more I can’t stand the heat and humidity).  Unfortunately, September has been a tricky little month here in Jersey.  Just when you think summer’s over and it’s time to pull out our sweaters and boots, we get hit with warm, summer-like temps again. Now that it’s October, maybe we can finally start to cool off for good!

Still, those September fall teasers whisked me back into some of my cool weather routines – a cup of tea at night, a hoodie in the morning, and craving the return of soup season.  Sitting down to a bowl of soup is probably one of my favorite things about fall and winter.  Soup is comforting, warm, and a great way to play around with different flavors.  


Since it’s also pumpkin season again, I decided to make a soup recipe that’s been on my list to make for quite some time – Thai Coconut Pumpkin Soup.  I love Thai food!  It’s full of so many different sweet and spicy flavors.  So I inspiration from took those flavors and incorporated them into a creamy pumpkin soup that’s perfect for this time of year.  

Most Thai pumpkin soup recipes I’ve seen have red curry paste in them.  I am not a big fan of curry, so I left it out.  Instead, I added some red chili peppers instead and it was the perfect substitution!  Not too spicy, but it packs enough flavor to balance out the sweetness of the coconut milk.

Instead of pouring the soup into a blender, I let it cool slightly.  Then, I used my hand blender to blend it up right in my Dutch oven for easy clean up!

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Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, grated
  • 2 tsp. red chili paste
  • 1 tbsp. fresh cilantro, chopped
  • 1 stalk lemongrass, torn into pieces
  • 15 oz. can pure pumpkin puree
  • 2 cups vegetable broth
  • 1 small lime, juiced
  • 13.66 oz. can lite coconut milk (leave a little aside to garnish)
  • Garnish: fresh cilantro, sliced chili pepper, pumpkin seeds

Instructions

  1. Heat olive oil in a Dutch oven, or large pot.
  2. Add the onion and garlic to the pot. Cook until the onion has softened.
  3. Then, add in the ginger and red chili paste, cooking for about a minute.
  4. Add the cilantro and lemongrass. Then, stir in the pumpkin puree, vegetable broth, and lime juice.
  5. Bring the pot to a boil, then lower it to a simmer, letting it cook for 30 minutes.
  6. Allow the soup to cool down a bit, then use a hand blender to blend the soup.
  7. Once the soup is blended, stir in the coconut milk and allow the soup to simmer again for about 15 more minutes.
  8. Spoon soup into bowls. Drizzle coconut milk over the soup. Then, top with fresh cilantro, sliced chili pepper, and pumpkin seeds.
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Recipe notes:
  • Not a fan of spice?  Cut the chili paste down to 1 tsp. or omit it completely.  This soup packs enough flavor that you’ll still find it to be ridiculously delicious!
  • If you want to make this soup ahead of time and freeze it, don’t add the coconut milk to the recipe.  Stir it in when you reheat the soup.
  • Think cilantro tastes like soap?  Try using Thai basil instead. These small basil leaves add a really nice flavor to dishes.
  • Want to skip the canned pumpkin and make your own pumpkin puree?  Learn how to roast a pumpkin for homemade puree here!


This soup recipe made four generous bowls of soup, which my sister and I devoured ourselves over lunch.  IT’S THAT GOOD!  Next time I make this – because I’ll probably be making this a lot – I’m definitely doubling the recipe!

Did you make this recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this soup recipe, you might enjoy these as well:

Wonton Noodle Soup with Pork Meatballs

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If Chinese takeout is a must on cold days, enjoy the flavor of homemade wonton soup without the fuss with this homemade Wonton Noodle Soup with Pork Meatballs recipe!


Why do I always want soup when it’s warm out? 

We just went through a Polar Vortex of extremely frigid temperatures (or so I’ve been told – the cold never bothered me anyway).  Then, it went from one extreme to another and warmed up to 60 degrees.  I was in the middle of a little “meal prep Monday” session when I started getting a sinus headache.  It turned into a full blown migraine that had me in bed for a good portion of the day. 

Thankfully, I had finished my meatballs for this soup beforehand!  All I had to do the next day was boil my soup and dish it out into a bowl!  So on a 60 degree day, that felt more like springtime than winter, I whipped up a batch of this wonton noodle soup and enjoyed every single, slurp-worthy second of it!

It’s takeout soup without the delivery wait!

 
There’s nothing more comforting than a bowl of noodle soup.  Even in warm temps when you’re battling day two of the raging sinus headache (thankfully, this one didn’t last as long and wasn’t as severe).

Chinese takeout and wonton soup are usually reserved for snow days, but I had been dying to make this recipe for months (there was even an Instagram poll about it – did you see it?)!  Making the pork meatballs the day before ended up being a blessing in disguise.  All I had to do the next day was drop them into broth with some chopped bok choy and wonton wrappers.


I decided to use wonton wrappers as an easy noodle replacement.  I cut the wrappers into strips using a pizza cutter.  They don’t take long at all to cook.  Maybe about a minute or two.  Some of them stuck together in the process, becoming one thick, chewy noodle! 

You might have to add a little more broth or even water after adding the wonton noodles.  They tend to suck up a lot of the liquid while they’re cooking.

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Wonton Noodle Soup with Pork Meatballs

Wonton Noodle Soup with Pork Meatballs

Ingredients

    For the meatballs:
  • 1 lb. ground pork
  • 3 scallions, chopped
  • 2 garlic cloves, minced
  • Splash of sesame oil
  • 2 tbsp. low sodium soy sauce, or your favorite soy sauce
  • 1-2 inch piece ginger, peeled and grated
  • 1 egg white
  • 1 small head bok choy, leaves removed, cleaned, and chopped
    • For the soup:
  • 32 oz. (approx. 5 cups) vegetable or chicken broth
  • 25-35 wonton wrappers, cut into strips
  • 2 small heads bok choy, washed and roughly chopped
  • Pork meatballs
  • Green onions, chopped, to garnish
  • Optional: 1 inch piece ginger, peeled and grated

Instructions

    For the meatballs:
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Mix the meatball ingredients together in a mixing bowl.  Then, form mixture into small, 2 inch meatballs and place on the prepared baking sheet.
  3. Bake for 18-20 minutes or until fully cooked through.
    4. For the soup:
  4. Bring the vegetable broth to a rolling boil.
  5. Carefully drop in pork meatballs and bok choy. Cook until the bok choy starts to wilt, about 4 minutes.
  6. Add the wonton strips and cook for about 5 minutes, or until the wontons are soft.
  7. Spoon soup into bowls, garnish with green onions, and serve.
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You’ll probably end up with about half a package of wonton wrappers leftover. I’m still deciding what to do with mine. In the meantime, I have them in the freezer. When it comes time to whip up some amazing takeout-at-home style recipe, all I’ll have to do is thaw them out! 

And speaking of the freezer, this soup serves about 4-6 bowls, so enjoy it all week or freeze the leftovers and have better-than-takeout style soup anytime the craving hits!

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If you like this soup recipe, you might enjoy these as well:

Get Warm & Cozy with these Delicious Fall Soups!

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This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.

Get warm & cozy with these 20 delicious fall soups to enjoy on a chilly day!  These recipes include traditional soups to the super creative!  There’s something for ever soup lover!


The days are officially shorter and the weather is just going to keep getting colder.  It’s the perfect time of year to celebrate soup season!  Who doesn’t love to warm up with a big bowl of soup on a chilly day?  There’s really nothing better than a hearty, homemade soup. 

My husband isn’t much of a soup eater, but I love cooking up large batches, portioning them out, and keeping them in the freezer.  That way, I can have soup for lunch whenever I want!  Most of my favorite soups are loaded with veggies.  I used to hate chunky soups, but soups – like this Tuscan Meatball and Bean Soup – have quickly become a favorite of mine! 

Warm up this fall with these 20 cozy and delicious soup recipes!  There’s a different soup for everyone!  Maybe even my husband!

  1. Copycat Panera Autumn Squash Soup Recipe – CincyShopper
  2. Butternut Squash Soup with Roasted Chickpeas – Busy Being Jennifer
  3. Stuffed Cabbage Soup – Mama Loves Food
  4. Crockpot Cheeseburger Soup Recipe – Eating on a Dime
  5. Greek Lemon Chicken Soup Recipe – A Spicy Perspective
  6. Easy Chicken Dumplings Soup with Pumpkin Recipe – Raising Whasians
  7. Instant Pot Beef Stew – Tasty Galaxy
  8. Cheesy Italian Sausage Potato Chowder – A Night Owl Blog
  9. The Best Creamy Butternut Squash Soup – Pass Me Some Tasty
  10. Roasted Apple & White Cheddar Soup – 4 Sons R Us
  11. Creamy Roasted Sweet Potato and Carrot Soup – Little Sunny Kitchen
  12. Smoked Sausage, Kale and Potato Soup Recipe – Diethood
  13. Instant Pot Creamy Taco Soup Recipe – Eating on a Dime
  14. Chicken, Wild Rice & Mushroom Soup – Simply Stacie
  15. Hearty Vegetable Beef Soup – Busy Being Jennifer
  16. Roast Pumpkin Soup – Eat, Little Bird
  17. One-Pot Tomato and Basil Tortellini Soup – Gal on a Mission
  18. Creamy Bacon Spinach Tortellini Soup – Small Town Woman
  19. Acorn Squash Soup – CopyKat
  20. Chicken Parmesan Soup – Closet Cooking

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What’s your favorite kind of soup to enjoy on a chilly, fall day?



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