Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, polenta chicken, bean & kale soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Polenta Chicken, Bean & Kale Soup is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Polenta Chicken, Bean & Kale Soup is something which I have loved my whole life. They are nice and they look wonderful.
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. The Best Chicken Polenta Casserole Recipes on Yummly
To begin with this particular recipe, we have to prepare a few ingredients. You can have polenta chicken, bean & kale soup using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Polenta Chicken, Bean & Kale Soup:
- Take 3 tablespoons olive oil
- Prepare 1 large onion, chopped
- Take 3 medium cloves of garlic, finely chopped
- Get 2 teaspoon kosher salt
- Prepare 1 teaspoon black pepper
- Prepare 3/4 cup coarse stone-ground yellow cornmeal
- Get 1 bunch kale, stemmed, leaves torn into 1-inch pieces
- Make ready 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
Add onion, garlic, salt and pepper. Polenta is best cooked and served immediately, but to reheat the polenta, place the cold mixture in a pot with extra chicken broth or water and reheat slowly over low heat, stirring until smooth. 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.
Instructions 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.
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. Stir in roasted peppers and beans; season with salt and pepper. Serve over polenta, drizzled with oil and sprinkled with celery leaves. Cut polenta into squares and place on an oiled baking sheet.
So that is going to wrap this up with this special food polenta chicken, bean & kale soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
