NYT Cooking's most popular recipe of 2026 (Ali Slagle). A soothing chicken soup with braised beans and greens, silky from smashed white beans. Ready in 45 minutes.
Ingredients
3 tbsp unsalted butter
1 yellow onion, finely chopped
5 garlic cloves, smashed and peeled
1 rosemary or 2 sage sprigs
1 lb boneless, skinless chicken breasts
4 cups chicken broth
2 (15-oz) cans white beans (cannellini), drained
1 bunch kale or escarole, leaves coarsely chopped
Salt and black pepper
Instructions
1. Melt butter in a large pot over medium. Add onion, garlic, and herb sprig; season with salt and pepper. Cook 8-10 min until softened and golden; remove herb sprig.
2. Add chicken, broth, and white beans. Bring to a simmer, cover, and reduce heat to low. Cook 10-14 min until chicken reaches 165F.
3. Transfer chicken to a bowl; smash some beans against the pot side. Stir in the greens and simmer uncovered while you shred the chicken with two forks.
4. Stir shredded chicken back into the soup; season to taste with salt and pepper. Top with lemon or Parmesan if desired.
