Easiest Way to Make Super Quick Homemade Polenta Chicken, Bean & Kale Soup
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Polenta Chicken, Bean & Kale Soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Polenta Chicken, Bean & Kale Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Polenta Chicken, Bean & Kale Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Polenta Chicken, Bean & Kale Soup is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Polenta Chicken, Bean & Kale Soup estimated approx 15 minutes.
To get started with this particular recipe, we have to prepare a few components. You can cook Polenta Chicken, Bean & Kale Soup using 10 ingredients and 3 steps. Here is how you cook that.
Italian-style soup is ready in less than 30 minutes
Ingredients and spices that need to be Take to make Polenta Chicken, Bean & Kale Soup:
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 medium cloves of garlic, finely chopped
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 3/4 cup coarse stone-ground yellow cornmeal
- 1 bunch kale, stemmed, leaves torn into 1-inch pieces
- 1 (15.5 ounce) can cannellini beans, rinsed and drained
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 4 ounces Parmesan cheese (2 cups) plus more for garnish
Instructions to make Polenta Chicken, Bean & Kale Soup
- Shred the meat from a rotisserie chicken in advance.
- In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Add chicken, beans, kale and reduce to low; cook, uncovered for about 15 minutes. When the kale is tender, stir in Parmesan; season with salt and pepper.
- Serve with Parmesan cheese on top.
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