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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, polenta chicken, bean & kale soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Polenta Chicken, Bean & Kale Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Polenta Chicken, Bean & Kale Soup is something which I have loved my entire life.

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

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

Steps 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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