Chicken And White Bean Stew (nyt)

3 tablespoons unsalted butter

1 yellow onion, finely chopped

5 garlic cloves, smashed and peeled

1 rosemary or 2 sage sprigs

Salt and black pepper

1 pound boneless, skinless chicken breasts

4 cups chicken broth

2 (15-ounce) cans white beans, such as cannellini, drained

1 bunch kale, escarole or another dark leafy green, stems removed and leaves coarsely chopped

In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic and herb sprig and season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes. Remove the herb sprig.
Add the chicken, broth and white beans. Bring to a simmer over medium, then reduce heat to low, cover the pot and simmer until the chicken is cooked through (165 degrees in the thickest part), 10 to 14 minutes.
Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.
Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m