Description
A hearty and nutritious stew featuring tender chicken, creamy white beans, and a medley of vegetables, perfect for a cold day.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 can (15 ounces) white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Place the chicken thighs in the pot and pour in the chicken broth.
- Add the white beans, thyme, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the kale and lemon juice, cooking for another 5 minutes until the kale is wilted.
- Serve hot and enjoy!
Notes
- For added flavor, consider using smoked chicken or adding a splash of white wine.
- This stew can be made ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams