Description
A comforting chicken and white bean stew that warms the soul!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cans (15 ounces) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned.
- Add onion and garlic, cooking until onion is translucent.
- Pour in chicken broth, then add beans, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Add kale and stir until wilted.
- Finish with lemon juice before serving.
Notes
- Can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg