Chicken and White Bean Delight

Description

Introducing the Chicken and White Bean Delight, a sumptuous soup that blends the tender textures of chicken, the creamy goodness of white beans, and the nutritional powerhouse that is kale. This recipe not only brings warmth and comfort on a chilly day but is also infused with tantalizing flavors that soothe and satiate with each spoonful. The lemon juice provides a burst of freshness that perfectly complements the robust ingredients, making this soup a delightful choice for any meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2 garlic cloves, minced
• 1 lb (450 g) chicken breast, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 can (14 oz / 400 g) cannellini beans, rinsed and drained
• 5 cups (1.25 liters) low-sodium chicken stock
• Juice of a half a lemon
• 2 cups (75 g) black kale (cavolo nero), shredded
• Salt and pepper to taste

Step-by-Step Directions

1. Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking for 5-7 minutes until they are softened.

2. Cook the Chicken

Add the chicken pieces into the pot, cooking for an additional 5 minutes or until the meat is no longer pink.

3. Seasoning the Mixture

Sprinkle the Italian seasoning and paprika into the pot, stirring to ensure all ingredients are evenly combined.

4. Add Beans and Stock

Introduce the rinsed cannellini beans to the pot, pour in the chicken stock, and bring the mixture to a boil. Reduce the heat to simmer, cover the pot with the lid slightly ajar, and continue simmering for 15 minutes.

5. Incorporate Kale and Lemon Juice

Stir in the lemon juice and shredded kale, allowing it to simmer for another 2-3 minutes until the kale has wilted.

6. Season and Serve

Season the soup to taste with salt and freshly ground black pepper. Serve hot, accompanied by your favorite crusty bread.

Servings & Preparation Time

This recipe yields about 4 servings. Preparation time is approximately 10 minutes, and cooking time is around 30 minutes, making for a total of 40 minutes from start to finish.

Tips for Storage & Reheating

• Store the soup in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, gently warm the soup over medium heat on the stovetop, stirring occasionally until hot. You can also microwave it in a suitable container for about 2-3 minutes on high, stirring halfway through.
• If the soup thickens upon refrigeration, add a little water or additional chicken stock when reheating to adjust consistency.

Conclusion

The Chicken and White Bean Delight is more than just a soup; it is a wholesome, nutritious meal that offers comfort with each bite. Perfect for both weeknight dinners and leisurely weekend meals, this soup impresses with its simple preparation and delightful combination of flavors. Whether you’re seeking something to warm you on a cold evening or a nutritious option for your meal planning, this recipe promises satisfaction in every spoonful.

Chicken and White Bean Delight

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Introducing the Chicken and White Bean Delight, a sumptuous soup that blends the tender textures of chicken, the creamy goodness of white beans, and the nutritional powerhouse that is kale. This recipe not only brings warmth and comfort on a chilly day but is also infused with tantalizing flavors that soothe and satiate with each spoonful. The lemon juice provides a burst of freshness that perfectly complements the robust ingredients, making this soup a delightful choice for any meal.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2 garlic cloves, minced
• 1 lb (450 g) chicken breast, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 can (14 oz / 400 g) cannellini beans, rinsed and drained
• 5 cups (1.25 liters) low-sodium chicken stock
• Juice of a half a lemon
• 2 cups (75 g) black kale (cavolo nero), shredded
• Salt and pepper to taste

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Instructions

1. Sauté the Vegetables Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking for 5-7 minutes until they are softened.
2. Cook the Chicken Add the chicken pieces into the pot, cooking for an additional 5 minutes or until the meat is no longer pink.
3. Seasoning the Mixture Sprinkle the Italian seasoning and paprika into the pot, stirring to ensure all ingredients are evenly combined.
4. Add Beans and Stock Introduce the rinsed cannellini beans to the pot, pour in the chicken stock, and bring the mixture to a boil. Reduce the heat to simmer, cover the pot with the lid slightly ajar, and continue simmering for 15 minutes.
5. Incorporate Kale and Lemon Juice Stir in the lemon juice and shredded kale, allowing it to simmer for another 2-3 minutes until the kale has wilted.
6. Season and Serve Season the soup to taste with salt and freshly ground black pepper. Serve hot, accompanied by your favorite crusty bread.

• Prep Time: 10 minutes
• Cook Time: 30 minutes