Polenta Chicken, Bean & Kale Soup
Polenta Chicken, Bean & Kale Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, polenta chicken, bean & kale soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Polenta Chicken, Bean & Kale Soup is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Polenta Chicken, Bean & Kale Soup is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have polenta chicken, bean & kale soup using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Polenta Chicken, Bean & Kale Soup:
  1. Take olive oil
  2. Take large onion, chopped
  3. Make ready medium cloves of garlic, finely chopped
  4. Take kosher salt
  5. Take black pepper
  6. Get coarse stone-ground yellow cornmeal
  7. Prepare kale, stemmed, leaves torn into 1-inch pieces
  8. Take can cannellini beans, rinsed and drained
  9. Take cooked, shredded chicken (rotisserie chicken works well)
  10. Prepare Parmesan cheese (2 cups) plus more for garnish

Home » Main Meals Recipes » Chicken Recipes and other Poultry Recipes » Crispy Polenta-Crusted Chicken. Shred the meat from a rotisserie chicken in advance. In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper.

Instructions to make Polenta Chicken, Bean & Kale Soup:
  1. Shred the meat from a rotisserie chicken in advance.
  2. In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Add chicken, beans, kale and reduce to low; cook, uncovered for about 15 minutes. When the kale is tender, stir in Parmesan; season with salt and pepper.
  3. Serve with Parmesan cheese on top.

In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Make this meal in forty minutes or less by chopping the herbs while the chicken cooks, and preparing the green beans while the polenta cooks. Instead of tarragon, you can use fresh sage or more thyme. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over.

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