WSVN — Soup is an easy, go to meal– especially when you make it in a slow cooker crock pot! A healthy twist on a classic comfort food is on the menu– as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Chicken, Kale & Cannellini Broth Bowl
*Courtesy: Hungry Girl, Clean & Hungry
by Lisa Lillien
Ingredients:
2 cups reduced-sodium chicken broth
1 14.5 ounce can diced tomatoes, drained
2 tsp. ground thyme
1 1/2 tsp. chopped garlic
2 dried bay leaves
1 1/4 pounds raw boneless, skinless chicken breasts
1 15 ounce can cannellini beans, drained and rinsed
1 cup chopped onion
3 cups roughly chopped kale leaves
5 tsp. grated Parmesan cheese
Salt and pepper to taste (optional)
Method of Preparation:
– In a slow cooker, combine chicken broth, drained tomatoes, thyme, garlic and bay leaves. Add 2 cups water and mix until blended.
– Add chicken, cannellini beans, and onion. Stir well. Cover and cook on high for 3-4 hours, or on low for 7-8 hours, until chicken is cooked through.
– Transfer chicken to a cutting board and roughly chop (or, you can cut it before adding to the soup).
– Remove bay leaves and discard. Return chopped chicken to slow cooker and add kale. Stir to blend.
– If cooking on low heat, increase to high heat.
– Cover and cook for 30 minutes, until kale is tender.
To Plate:
Serve hot and garnish with Parmesan cheese to taste.
Serves: 5
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