Hello everybody, 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. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Polenta Chicken, Bean & Kale Soup is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Polenta Chicken, Bean & Kale Soup is something that I have loved my entire life.
Chicken dinners can get a little tired. No longer, thanks to this delicious combination of spicy, bone-in chicken thighs with garlicky green beans and luxurious polenta. For a quick shortcut to flavor, you'll coat the chicken thighs with Berbere, which is a deeply flavorful spice mix from Ethiopia. Shred the meat from a rotisserie chicken in advance.
To get started with this particular 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:
- Prepare 3 tablespoons olive oil
- Take 1 large onion, chopped
- Make ready 3 medium cloves of garlic, finely chopped
- Prepare 2 teaspoon kosher salt
- Get 1 teaspoon black pepper
- Make ready 3/4 cup coarse stone-ground yellow cornmeal
- Take 1 bunch kale, stemmed, leaves torn into 1-inch pieces
- Get 1 (15.5 ounce) can cannellini beans, rinsed and drained
- Get 2 cups cooked, shredded chicken (rotisserie chicken works well)
- Take 4 ounces Parmesan cheese (2 cups) plus more for garnish
Reduce heat to medium-low; simmer until. 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. Ground turkey, beans, polenta, and just the right seasonings make this dish amazing!
Steps to make Polenta Chicken, Bean & Kale Soup:
- 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. 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.
- Serve with Parmesan cheese on top.
Instead of tarragon, you can use fresh sage or more thyme. Ground turkey, beans, polenta, and just the right seasonings make this dish amazing! My family devours this time and time again. I love the way the polenta makes a crust! I can't remember where the recipe came from but I have made it my own and perfected it.
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