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

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, polenta chicken, bean & kale soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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 popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Polenta Chicken, Bean & Kale Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to 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:
  1. Make ready olive oil
  2. Make ready large onion, chopped
  3. Prepare medium cloves of garlic, finely chopped
  4. Prepare kosher salt
  5. Take black pepper
  6. Take coarse stone-ground yellow cornmeal
  7. Take kale, stemmed, leaves torn into 1-inch pieces
  8. Get 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

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:
  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.

So that’s going to wrap it up with this exceptional food polenta chicken, bean & kale soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!