Description
A hearty and flavorful chicken and white bean stew that warms you up!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups chicken broth
- 2 cans white beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken and cook until browned.
- Add onion, garlic, carrot, and celery. Sauté until vegetables are softened.
- Pour in chicken broth and add white beans, thyme, rosemary, and bay leaf. Bring to a simmer.
- Cook for 20 minutes, then add kale and lemon juice. Simmer for an additional 10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- This stew freezes well; store it in airtight containers.
- Feel free to substitute other greens for kale if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 70mg