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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, polenta chicken, bean & kale soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Polenta Chicken, Bean & Kale Soup is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Polenta Chicken, Bean & Kale Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

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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 that.

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