Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, polenta chicken, bean & kale soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Polenta Chicken, Bean & Kale Soup is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Polenta Chicken, Bean & Kale Soup is something which I’ve loved my entire life.
Browse Our Food & Drink Range Online. Use Code LASTCHANCE At Checkout - Limited Time Only. Gradually whisk in polenta until smooth. Serve with chicken thighs, bean mixture, and lime wedges.
To get started with this particular recipe, we must prepare a few components. You can cook polenta chicken, bean & kale soup using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Polenta Chicken, Bean & Kale Soup:
- Make ready olive oil
- Get large onion, chopped
- Prepare medium cloves of garlic, finely chopped
- Make ready kosher salt
- Prepare black pepper
- Get coarse stone-ground yellow cornmeal
- Make ready kale, stemmed, leaves torn into 1-inch pieces
- Get can cannellini beans, rinsed and drained
- Get cooked, shredded chicken (rotisserie chicken works well)
- Take Parmesan cheese (2 cups) plus more for garnish
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.
Steps to make Polenta Chicken, Bean & Kale Soup:
- 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. 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.
- Serve with Parmesan cheese on top.
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. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Cook for a few minutes then add the passata and bring to a simmer. Transfer to the slow cooker, if you need to, and stir in the cannellini beans and nestle in the chicken breasts, then cover with the chicken stock.
So that’s going to wrap this up with this exceptional food polenta chicken, bean & kale soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
