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Chicken, Kale and White Bean Soup

Emilie Abijanac

Emilie Abijanac

January 1, 2019
Chicken, Kale and White Bean Soup in a bowl
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40 min

Total

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6

Servings

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Poultry

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 6 ea ButcherBox Chicken Tenders

  • 1 Tbsp olive oil

  • 1 small onion

    small diced

  • 2 ea carrots

    ¼” slices

  • 1 clove garlic

    minced

  • ½ bunch kale

    stems removed and roughly chopped

  • 3 Tbsp lemon juice

  • 2 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 2 tsp dried oregano

  • 1 15 oz can cannellini beans

    drained and rinsed

  • 1 48 oz carton chicken stock

Step By Step

Instructions

1
Preheat Dutch oven over medium-high heat.
2
Cut chicken tenders into bite-sized pieces.
3
Add oil to Dutch oven. Sauté chicken, onions, garlic, carrots, oregano, kosher salt and freshly ground black pepper until onions are transparent.
4
Deglaze with lemon juice and stir for 2 minutes.
5
Add kale, cannellini beans and chicken stock. Cover and simmer on low heat for 30 minutes. Enjoy!

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