Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups chicken broth
- 2 cups kale, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned.
- Add the onion, carrots, and celery, and sauté until softened.
- Stir in the garlic, thyme, and rosemary, cooking for another minute.
- Add the white beans and chicken broth, bringing the mixture to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in the kale and cook until wilted.
- Season with salt and pepper before serving.
Notes
- This stew can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg