Lunch: Kale, White Bean, and Butternut Squash Soup

Recipe by Woman's Day Kitchen Use store-bought rotisserie chicken instead of cooking your own to make chicken soup easy. Fresh veggies like kale and winter squash and fiber-packed beans ensure this soup is loaded with health-boosting nutrients.

This recipe includes superfoods such as:

Kale

Health benefits of Kale, White Bean, and Butternut Squash Soup

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 rotisserie chicken
2 tbsp. olive oil
1 large onion
kosher salt
Pepper
2 stalk celery
3 clove garlic
6 sprig fresh thyme
2 tbsp. tomato paste
1 medium butternut squash
1 bunch kale
1 can low-sodium white beans

Instructions

Remove and discard the skin from the rotisserie chicken. Shred the meat into a bowl and set aside. Place the carcass and bones in a medium pot. Add 8 cups water, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, heat the oil in a large pot over medium heat. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, for 8 minutes. Add the celery, garlic, and thyme and cook, stirring occasionally, until the onion is lightly golden brown around the edges, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute.
Strain the chicken mixture into the vegetable mixture and discard the bones. Add the squash and bring to a boil. Reduce the heat and simmer until the squash is just tender, 5 to 7 minutes. Stir in the kale, beans, and shredded chicken. Cook, stirring, until the kale is just tender, about 3 minutes. Discard the thyme sprigs before serving.