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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, polenta chicken, bean & kale soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Polenta Chicken, Bean & Kale Soup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Polenta Chicken, Bean & Kale Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

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 get started 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:
  1. Prepare 3 tablespoons olive oil
  2. Take 1 large onion, chopped
  3. Make ready 3 medium cloves of garlic, finely chopped
  4. Get 2 teaspoon kosher salt
  5. Prepare 1 teaspoon black pepper
  6. Take 3/4 cup coarse stone-ground yellow cornmeal
  7. Take 1 bunch kale, stemmed, leaves torn into 1-inch pieces
  8. Take 1 (15.5 ounce) can cannellini beans, rinsed and drained
  9. Get 2 cups cooked, shredded chicken (rotisserie chicken works well)
  10. Make ready 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.

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.

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.

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