Recipes

Bougie on a Budget Creamy Rotisserie Chicken, White Bean & Kale Soup

by Whitney Amadi.
January 28, 2026
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Ingredients:

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  •   1 Jar Sun-dried Tomatoes  (Oiled Packed )
  •   3 Tablespoons Oil (oil from the sun-dried tomato jar)
  •   1/2 Cup Sun-Dried tomatoes (chopped oil-packed sun-dried tomatoes)
  •   1 Yellow Onion (Chopped )
  •   2 Shallots  (Chopped )
  •   6 Garlic Cloves (Chopped )
  •   1/2 Cup Celery  (Chopped )
  •   2 Tablespoon Italian Seasoning  
  •   Salt and Pepper 
  •   6 Cups Chicken Broth 
  •   2 Cans White Beans  (drained and rinsed)
  •   2 to 2 Cups Rotisserie Chicken (Shredded )
  •   2 to 3 Cups Kale (Chopped )
  •   1 Cup Heavy Cream 
  •   1/2 Cup Parmesan  (Grated )
  •   1 Zest And Juice of Lemon
  •   Parsley   (For serving, chopped )

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

  1. Heat the 3 tablespoons sun-dried tomato oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and shallots and cook until soft and translucent, about 4–5 minutes.
  3. Add the garlic, celery, Italian seasoning, salt, and pepper. Cook another 3–4 minutes until fragrant.
  4. Pour in the chicken broth and bring to a gentle simmer. Cook for 10 minutes.
  5. Stir in the chopped sun-dried tomatoes, white beans, and shredded rotisserie chicken. Simmer 5 minutes.
  6. Add the chopped kale and cook 2–3 minutes until just tender.
  7. Reduce heat to low and stir in the cream, parmesan, lemon zest, and lemon juice. Warm gently — do not boil.
  8. Taste and adjust seasoning. Serve warm with fresh parsley and extra parmesan.

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