White Bean & Kale Chicken Stew
White Bean & Kale Chicken Stew is a hearty and comforting dish that combines tender chicken, creamy white beans, and vibrant kale into a deliciously warm stew. Perfect for cozy dinners or gatherings, this recipe offers rich flavors and delightful aromas that will impress your family and friends without spending all day in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 cups cannellini or Great Northern beans, drained
- 4 cups fresh kale, chopped
- 1 large sweet onion, finely chopped
- 2 medium carrots, diced
- 4 cups low-sodium chicken broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant and golden brown (about 2-3 minutes).
- Add diced carrots and sauté for another 5 minutes until they soften.
- Place chicken breasts in the pot and sear on both sides until lightly browned (4-5 minutes per side).
- Pour in drained white beans and chicken broth; bring to a gentle simmer while scraping up any bits from the bottom.
- Stir in kale, thyme, bay leaves, salt, and pepper. Simmer for about 20-25 minutes until chicken is cooked through.
- Remove chicken from the pot, shred it with two forks, and return it to the stew. Mix well before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Substitute chicken with mushrooms or tempeh for a vegetarian version. Adjust thickness by adding more broth if necessary. Leftovers can be stored in the fridge for up to four days or frozen for up to three months.