A wholesome stew with lean chicken, kale, beans, and carrots in a light broth. Named for a family recipe or region, it’s hearty without being heavy.
Ingredients:
3 1/2 cups chicken broth 1/2 cup vegetable broth 3/4 cup water
1 1/2 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
Directions:
Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.
