Harissa Chicken, Kale And Bean Soup
  1. Heat oil in a large crockpot or heavy based pot

  2. Add chicken skin side down, cook for 5 minutes with the lid on

  3. Turn chicken thighs and cook other side for 5 minutes with the lid on

  4. Add onion and garlic and sauté for a few minutes until softened

  5. Add chopped kale, beans with liquid, chicken stock, mixed herbs, harissa paste, salt and pepper

  6. Stir, cover and simmer for 25 minutes

  7. Remove chicken and shred off the bone, discard the bone

  8. Add shredded chicken back to soup, cover and simmer for another 5 minutes

  9. Season to taste with salt and pepper

  10. Serve with toasted sourdough or bread of choice

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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