Ingredients
- 3 ½ cups chicken broth
- ½ cup vegetable broth
- ¾ cup water
- 1 ½ cups shredded cooked chicken
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 5 small red potatoes, cubed
- 2 tablespoons ground black pepper
- salt to taste
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 2 cups shredded kale
Why You'll Love This Recipe
This stew combines tender chicken with nutritious kale, creating a hearty and satisfying meal. The flavors meld beautifully, offering comfort and warmth in every bite. It’s perfect for chilly days when you want something wholesome and filling.
Chef Tips
- Brown the chicken well before adding the liquids to develop deeper flavor.
- Use fresh kale for the best texture, but frozen works in a pinch.
- Simmer gently to keep the chicken tender and the kale vibrant.
- Use fresh kale for the best texture, but frozen works in a pinch.
- Simmer gently to keep the chicken tender and the kale vibrant.
Directions
Pour the chicken broth, vegetable broth, and water into a large pot. Add the chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder. Bring everything to a boil over medium-high heat. Once it’s boiling, lower the heat a bit and let it simmer until the potatoes are tender when you poke them with a fork—this should take about 15 minutes. Then, toss in the kale and cook for another 5 minutes until it’s wilted and tender. Give it a good stir, taste to adjust the seasoning if needed, and then it’s ready to serve.
What To Serve With This Dish
Serve with crusty bread or over a bed of fluffy rice to soak up the delicious broth. A simple side salad or roasted root vegetables also complement this stew nicely, adding freshness and variety to the meal.
Freezing Tips
Let the stew cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stove to preserve texture and flavor.
