Ingredients
1 tablespoon canola or vegetable oil
2-3 cloves garlic, finely minced
1 cup white onion, chopped
½ cup carrot, cut into coins
½ cup celery, chopped
2 cups potatoes, peeled and cut into small cubes
4 cups or 2 (16.9 oz) cartons Organic Smart Chicken Classic Chicken Bone Broth
1 (15.5 oz can) cannellini beans, drained and rinsed
1 teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil leaves
2 cups kale, chopped
Shredded parmesan cheese, optional
Directions
Poach chicken using a pressure cooker or on a stovetop burner using a saucepan. Chicken should be fully submerged in simmering water and cooked until the internal temperature reaches 165. Remove from water and let cool. Once cooled, shred into pieces and set aside. Using a dutch oven or small stock pot, heat oil over medium heat. Add garlic and onion and cook until translucent. Approximately 5 minutes stirring occasionally. Add carrots, celery, potatoes and Smart Chicken bone broth. Bring to a simmer and cook an additional 5-10 minutes or until vegetables are tender. Add beans, salt, pepper, thyme, basil and shredded chicken. Stir until combined. Season with additional salt and pepper to taste. Add kale immediately before serving and top with optional shredded Parmesan cheese.
Recipe created by Amber Pankonin, Registered Dietitian, StirList, Lincoln, Nebraska