Ready In45 min
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As gentle to make as it is to eat, this soup brings together the soothing properties of chicken soup and braised beans and greens. The soup is sweet and smooth from onions, garlic and herbs softened in butter, chickeny from poaching boneless …
Ready In45 min
Rating(0)CommentsRead comments
As gentle to make as it is to eat, this soup brings together the soothing properties of chicken soup and braised beans and greens. The soup is sweet and smooth from onions, garlic and herbs softened in butter, chickeny from poaching boneless breasts in chicken broth and silky from smashed beans. Feel free to top bowls with a squeeze of lemon, grating of Parmesan or slice of crusty bread. You could also add cooked rice or pasta to bowls. This is a soup that’s there for you.
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Yield:4 servings
3 tablespoons unsalted butter
1 yellow onion, finely chopped
5 garlic cloves, smashed and peeled
1 rosemary or 2 sage sprigs
Salt and black pepper
1 pound boneless, skinless chicken breasts
4 cups chicken broth
2 (15-ounce) cans white beans, such as cannellini, drained
1 bunch kale, escarole or another dark leafy green, stems removed and leaves coarsely chopped
Nutritional analysis per serving (4 servings)
60 grams carbs; 113 milligrams cholesterol; 570 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 12 grams fiber; 1491 milligrams sodium; 48 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic and herb sprig and season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes. Remove the herb sprig. 1.
Step 2
Add the chicken, broth and white beans. Bring to a simmer over medium, then reduce heat to low, cover the pot and simmer until the chicken is cooked through (165 degrees in the thickest part), 10 to 14 minutes. 1.
Step 3
Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken. 1.
Step 4
Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper.
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