Chicken and White Bean Stew

Steps

1. 1

   In a large pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat.

2. 2

   When the butter is foaming, add the chopped yellow onion, 5 smashed garlic cloves, and the herb sprig (rosemary or sage). Season with salt and pepper.

3. 3

   Cook the aromatics, stirring often, until they are softened and golden, about 8 to 10 minutes.

   Start 10-minute timer
4. 4

   Remove and discard the herb sprig from the pot.

5. 5

   Add 1 pound of chicken breasts, 4 cups of chicken broth, and 2 cans of drained white beans to the pot.

6. 6

   Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot and simmer until the chicken is cooked through and reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)) in the thickest part, about 10 to 14 minutes.

   Start 14-minute timer
7. 7

   Transfer the cooked chicken to a bowl. Using a spoon, smash some of the beans against the side of the pot to thicken the soup.

8. 8

   Stir the chopped greens into the soup. Increase the heat to medium and continue to simmer, uncovered, while you prepare the chicken.

9. 9

   Use two forks to shred the chicken into bite-sized pieces.

10. 10

    Stir the shredded chicken back into the soup and season to taste with additional salt and pepper before serving.