Chicken and White Bean Stew

Ingredients

• 3 tbsp unsalted butter
• 1 yellow onion (finely chopped)
• 5 garlic cloves (smashed and peeled)
• 1 rosemary or sage sprigs (1 rosemary or 2 sage sprigs)
• salt and black pepper (to taste)
• 1 lb boneless, skinless chicken breasts
• 4 cup chicken broth
• 30 oz white beans (2 (15-ounce) cans, such as cannellini, drained)
• 1 bunch dark leafy greens (kale, escarole or another variety, stems removed and leaves coarsely chopped)

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.

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) in the thickest part, about 10 to 14 minutes.

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.

Notes

Feel free to top bowls with a squeeze of lemon, a grating of Parmesan cheese, or serve with a slice of crusty bread. You could also add cooked rice or pasta directly to the bowls for a heartier meal.

Nutrition per serving

• main
• soup
• stew
• chicken
• healthy
• one-pot
• high-protein
• winter