Chicken Bacon and White Bean Soup Portuguese Style
Warm up with a comforting bowl of Chicken Bacon and White Bean Soup Portuguese Style, a hearty, flavor-packed dish that combines rustic ingredients with bold Mediterranean-inspired spices. This satisfying soup features tender chicken thighs, crispy bacon, creamy cannellini beans, vibrant kale, and a fragrant base of paprika, smoked paprika, and garlic, all simmered in a rich chicken broth. The addition of lemon juice brightens the flavors, while red bell pepper and onion add a touch of sweetness. Perfect for cozy evenings, this one-pot recipe is easy to prepare in under an hour and serves as a wholesome, nourishing meal. Serve it fresh with a garnish of parsley for a fragrant finishing touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 4 cups kale, stems removed and roughly chopped
- 2 15-ounce cans cannellini beans, drained and rinsed
- 6 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced bacon and cook until crispy, about 5 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
Season the chicken pieces with a pinch of salt and pepper. Add the chicken to the pot and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until softened, about 4-5 minutes, stirring occasionally.
Add the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
Stir in the paprika, smoked paprika, and dried thyme. Cook for 1 minute to toast the spices.
Add the chicken broth, bay leaf, cooked chicken, bacon, cannellini beans, kale, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld.
Stir in the lemon juice and adjust seasoning to taste, adding more salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 7693 mg | 334% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 23.1 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 925 mg | 71% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6766 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
