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Ingredients

Stock

Soup

Directions

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  • Place chicken, breast side up, in a large Dutch oven. Add remaining ingredients, cover and bring to a boil. Reduce to a simmer and cook 1 hour or until chicken is, as my mother would say, "falling to pieces."

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  • Let chicken cool in broth for 30 minutes. Transfer chicken to a rimmed plate. Pluck out thyme, bay leaves, celery, carrot and onion (but feel free to leave the garlic), and pour the beany broth into a bowl.

Soup

  • Wipe Dutch oven dry, add oil and heat over medium. Add onion and 1 tsp salt and sweat for 5 minutes. Add beany broth, potatoes and cheese rind to pot. Cover and bring to a boil. Reduce to a simmer and cook 20 minutes. Meanwhile, pick meat off chicken and roughly chop kale into spoon-friendly pieces.

  • After 20 minutes, add chicken, kale, sugar, black pepper and 1 tsp salt. Cook 20 minutes more. The goal is for the beans and potatoes to break down and make the broth rich, almost creamy.

  • Remove cheese rind. Add salt to taste and serve with a dollop of pesto, if using.

Tips

Recipe courtesy Vivian Howard

Nutrition Facts

353 calories; 7 g total fat; 522 mg sodium. 41 g carbohydrates; 34 g protein;

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