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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, polenta chicken, bean & kale soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Polenta Chicken, Bean & Kale Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Polenta Chicken, Bean & Kale Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

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

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

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.

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.

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